Milder, easy drinking coffee for milder tastes
Nicaraguan El Buey
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The Nicaraguan coffee bean is grown in a deep mountainous natural reserve in volcanic soils. The Nicaraguan El Buey is honey processed giving it a sweet fruity flavour. When you drink this coffee, you’ll taste hints of blackberries, dried fruit and a toffee aftertaste. This pleasant coffee is well rounded with a woody sweetness and bright, crisp finish.
Nicaraguan coffee usually has a fruity brightness in its taste and leans closer towards citrus tones.
The roast level determines the taste. Light roasts retain more caffeine and original flavour characteristics. Medium roasts have a better-balanced flavour. Dark roasts often have a bitter, smoky flavour, heavy body, with less caffeine retention.
Acidity – often known as “brightness” describes the additional flavours of the coffee. Less bright coffees just taste like coffee. Coffees with high brightness have other flavours that ‘pop’. If you want exciting flavours – pick a coffee with high acidity.
Body is the texture of the coffee – how it feels when it reaches your mouth. Body is not something you taste but something you feel. A light body will feel like skimmed milk, a medium body like semi-skimmed and a full body like whole milk.