Coffee of the World - Nicaraguan Natural Process Arabica with me @c0ff33a
This week I have a very tasty Nicaraguan Catuai Arabica Coffee, grown at 1500m this coffee achieves a cup score of 87 and produces amazing flavours of mango, pineapple, brown sugar, rum and dark chocolate.
The Apollo lot is grown by Silvio Sanchez, his plantation Finca Santa Teresa de Mogoton is surrounded by Pine trees making for stunning views of the mountainous region. His farm is purpose built to grow Speciality Coffee and the main crop is Catuai, which is harvested between November and January, shipped February to April.
Here are the coffee beans I have freshly roasted, for a change I'm going to try brewing them as an espresso.
For espresso you need to grind the coffee very fine, although it's a delicate balance - too fine and the coffee will not brew at all.
The desired result is an espresso with a nice rich Crema on top - the creamy coloured head of the espresso. But, when coffee is freshly roasted the crema dissipates very quickly - coffee needs a few days to "rest" after roasting and release some of the gas from the roasting process.
It is still a great tasting coffee though, and it really does have a distinctive flavour of rum.
A very lively espresso brewed from freshly roasted coffee
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Yummy !Thanks for sharing my friend !!
Thank you for calling in and taking a look, your comments are always appreciated ☺️
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Thanks for sharing! That looks delish!!! ♥♥♥
hi
Yeah! The best in the morning! Coffee break! ☺☺☺
Thank you very much
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Rule No. 1: Never lose money. Rule No. 2: Never forget rule No.1
This cup looks amazing and didn't know that the creamy head will disappear quickly if freshly roasted.
Thank you very much, yes coffee needs resting after roasting- different lengths of time for different origins.
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I like that shot of the beans on the white! Very cool!
Thank you very much, it’s taken a while to find a good way to photograph them. I use a white saucer, although I need a bigger one sometimes the edges get into shot.
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Howdy sir c0ff33a! How interesting..I still don't understand how they can get rum flavor into coffee beans but it's probably a good thing I'm not in the business. And this one is from Nicaragua..with all the problems they're having it hasn't affected their coffee business I guess?
It sounds like a wonderful coffee and I'd love to taste it!
Thank you very much, they don’t put the flavors into the beans - some how they just taste like that. It is complicated though - different people will find different tastes - and tasting anything other then coffee at all depends on how it is roasted and then brewed.
Nicaraguan coffee is still readily available - although because of the crop cycle issues can be 6 months to a year before you actually see a drop in availability. I have 180kg of this coffee at the moment, which will last me a few weeks at least.
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Howdy again sir c0ff33a! Well that is so interesting and your entire profession is interesting because you are constantly getting different types of coffee in right? So it's something different all the time and new things for customers to try?
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