I have been roasting coffees for more than 15 years and we have been offering premium Single Origin specialty grade coffees to Australians for more than 10 years.
Over time, you get to understand at an intimate level the full characteristics of the various coffee origins - having gone through numerous seasons, crops and harvest as well as hundreds of different farms and estates, you basically get to see it all.
This gives you a keen appreciation of how to describe coffees from various origins but perhaps one of the most difficult coffee origins to pidgeon hole has been Nicaragua.
I say this not in any bad sort of way, it's just that Nicaraguan coffees have traditionally not ventured far from the centre, In fact they have shown time and again how reliable and consistent they can be in delivering that "classic" coffee experience. If you can draw a similarity, it would be like your top midfield players in an AFl team - they don't often score the goals, but they certainly set them up.
Of course, these days of micro lots, alternative processing methods and experimental varietals we can expect some greater ranges in diversity and a broader spectrum of flavours and complexities.
So, what do you get from a Nicaraguan coffee.
If there has been a some common attributes that I keep seeing in Nicaraguan coffees it's been delicious levels of noughat and toffee.
Now, noughat in a coffee is pretty damn special if you ask me. It's sweet without being fruity, sicky, fermently sweet.
It's also has plenty of body and a long finish as many of the Nicaraguans we look at are big, hard, dense beans they have solids flavors and the acids are not soaringly high like Guatemalans or Costa Ricans.
If you like a rounded, clean and classic coffee then our Nicaragua seasonal micro lot coffee is just for you.
Some people may say that Nicaraguan coffees are a tad boring. Typically, you hear this from the fruit-bomb lovers that make this claim because they want every coffee to taste like a strawberry pie or a mixed berry milkshake.
For the vast majority of coffee lovers, fruity coffees are not entirely palatable and in this regard we think the Nicaraguan is a perfect companion to any morning coffee and cake combo.
Thick, treacle-like noughat with a sticky toffee finish........coating the insides of your mouth with a taste for an hour afterwards.
This is clean, sweet and flavoured, a perfect coffee for the "classic" drinker.