Finca Idealista - Nicaragua
Region: Matagalpa
Altitude: 1200 masl
Process: Carbonic Maceration
Varietal: Pacas & Caturra
We taste: Pineapple, Rum-Raisin, Ripe Mango
Finca Idealista (Info via Gold Mountain Coffee Growers)
"Finca Idealista has spent years developing the best way to conduct a carbonic maceration nanolot of its Pacas and Caturra varieties (not to mention getting apparatuses such as air traps and pH meters and liquids through customs). This lot is the result of a journey of trial and error, and collaboration with producers in other countries who shared their experiences and best practices for achieving mind boggling cupping results. We think we now have it down to a science but we're open to further experimentation down the road. This coffee doesn't taste like coffee."
In the Cup
This coffee reminds us of a signature cocktail in a tropical bar. The aromatics have ripe mango and pineapple notes mixed with a mild fermentation. On first sip, we encounter notes of rum and roobios tea. The mouthfeel is silky with a juicy pineapple finish. As it cools, the raisin sweetness and amaretto funk become more present alongside fruit notes of peach and black cherry. Overall, this coffee transports us to the tropics with it's fun, fruity, and funky qualities.
Region: Matagalpa
Altitude: 1200 masl
Process: Carbonic Maceration
Varietal: Pacas & Caturra
We taste: Pineapple, Rum-Raisin, Ripe Mango
Finca Idealista (Info via Gold Mountain Coffee Growers)
"Finca Idealista has spent years developing the best way to conduct a carbonic maceration nanolot of its Pacas and Caturra varieties (not to mention getting apparatuses such as air traps and pH meters and liquids through customs). This lot is the result of a journey of trial and error, and collaboration with producers in other countries who shared their experiences and best practices for achieving mind boggling cupping results. We think we now have it down to a science but we're open to further experimentation down the road. This coffee doesn't taste like coffee."
In the Cup
This coffee reminds us of a signature cocktail in a tropical bar. The aromatics have ripe mango and pineapple notes mixed with a mild fermentation. On first sip, we encounter notes of rum and roobios tea. The mouthfeel is silky with a juicy pineapple finish. As it cools, the raisin sweetness and amaretto funk become more present alongside fruit notes of peach and black cherry. Overall, this coffee transports us to the tropics with it's fun, fruity, and funky qualities.
Region: Matagalpa
Altitude: 1200 masl
Process: Carbonic Maceration
Varietal: Pacas & Caturra
We taste: Pineapple, Rum-Raisin, Ripe Mango
Finca Idealista (Info via Gold Mountain Coffee Growers)
"Finca Idealista has spent years developing the best way to conduct a carbonic maceration nanolot of its Pacas and Caturra varieties (not to mention getting apparatuses such as air traps and pH meters and liquids through customs). This lot is the result of a journey of trial and error, and collaboration with producers in other countries who shared their experiences and best practices for achieving mind boggling cupping results. We think we now have it down to a science but we're open to further experimentation down the road. This coffee doesn't taste like coffee."
In the Cup
This coffee reminds us of a signature cocktail in a tropical bar. The aromatics have ripe mango and pineapple notes mixed with a mild fermentation. On first sip, we encounter notes of rum and roobios tea. The mouthfeel is silky with a juicy pineapple finish. As it cools, the raisin sweetness and amaretto funk become more present alongside fruit notes of peach and black cherry. Overall, this coffee transports us to the tropics with it's fun, fruity, and funky qualities.