Coffee Origin:
Nicaragua, Nueva Segavia
Coffee Species
Arabica
Coffee Varietal
Various
Coffee Elevation
1350 - 1600 M
Coffee Farm/ Producers
Finca Mierisch
Harvest Season
2018
Dry Aroma :
The aroma is of dried yellow peach, corn husk, golden raisin, rose hip, puffed brown rice, dried apricot, bergamot, Frankincense, and yeast
COLD
The aroma is of dried golden cherry, hibiscus, Hitachi persimmon, golden raisin, apricot flower, D’janu pear, star fruit, and Mandarine
The body is more silky and tea - like with a back that is like a syrupy coating
The acidity is very low and is very juicy with a floral and citric acidy note. It does linger and is very well rounded
The flavor is more of a tropical notes from strawberry papaya, star fruit, black mango, apple banana, and orange blossom along with hints of Hitachi persimmon, vanillin, nugget and bergamot
HOT
The aroma is of dried fuyu persimmon, wheat germ, golden raisin, brown rice, dried apricot, Frankincense, bing cherry, bosk pear, blue corn, star fruit, and cocktail grapefruit
The body of this cascara is very smooth with a velvety texture rather then being tea like it more on the pitch side and fuller
The acidity of this cascara is I would say a medium high with it being a combination of malic and citric acid that lingers. It is bright and complex with a juicy body
The flavor is sweet like of vanillin, with white peach, golden raisin, rose hip, Fuyu Persimmon, white cranberry, puffed basmati rice, bergamot, Frankincense, hibiscus, apple (maybe gala or mitzu) and bing cherry
