NICARAGUA Nueva Segovia SHG EP Fancy

Description

Processing: Washed; SCA Score: 83 points

Flavor with notes of milk chocolate, brown sugar, and aromatic herbs.

ROAST PROFILE: Suitable for Espresso and Filter preparation.

GRINDING: Whole beans (Standard Delivery).

DEGASSING PERIOD:

• Espresso: 10-14 days

• Filter: 7 days

To provide you with freshly roasted coffee, at KESTAR COFFEE, coffee is roasted only on order and is available as whole beans (standard) or ground, delivered in special packaging with a degassing valve.

If you wish to receive ground coffee, before finalizing your order, please mention in the "ORDER COMMENTS" section how you prefer it: for espresso, filter, Turkish coffee, etc.

Processing: Washed; SCA Score: 83 points

Flavor with notes of milk chocolate, brown sugar, and aromatic herbs.

Coffee production in this large but sparsely populated country has long suffered from devastating hurricanes and political and financial instability. However, coffee remains Nicaragua’s main export product, and producers are eager to continue developing agricultural practices within an improving infrastructure to revive their reputation in the specialty coffee scene.

The northern region of Nueva Segovia consistently produces some of the country’s best coffees, primarily from the Caturra variety. Smallholder farmers sell their coffee to large dry mills, known as "beneficios."

Most of Nicaragua's coffee is cultivated in the regions of Jinotega, Matagalpa, and Nueva Segovia, though smaller coffee-producing regions such as Madriz and Boaco also contribute.

Like its neighboring countries, Nicaragua classifies its coffee based on altitude:

• Above 1,200 meters above sea level (masl) is classified as Strict High Grown (SHG)

• Above 1,000 masl is known as High Grown (HG)

• Coffee grown below this level is referred to as Standard Central (CS)

Grown at altitudes between 1,200 and 1,500 masl, this coffee carries the SHG designation. EP stands for European Preparation, meaning 100% of the beans are Screen 15+ with a low defect tolerance.

This blend is a classic Central American cup—an excellent base for espresso as well as filter coffees, featuring solid chocolate notes combined with a touch of citrusy acidity.

We hope you enjoy this cup of Nicaraguan coffee as much as we do!