Nicaragua Tierra Madre

    • Tierra Madre is produced exclusively by women coffee producers in Jinotega, who receive a premium based on coffee that meets a high-quality standard. In Jinotega, women only have 15% of land titles - a key to accessing micro-credit loans for production and other economic activities which permits a better quality life. The premium assists women in Jinotega in obtaining legal title to their land.


    • Cupping Profile

      Tasting Notes: caramel, toffee, lemon, tangerine, bright citrus
      Body: Medium
      Acidity: Medium Body
      Brew Methods:
      french press iconFrench press (coarse grind)
      auto drip iconAuto Drip (medium grind)
      pour over iconPour Over (medium-fine grind)
    • Origin Information

      Country: Nicaragua
      Region: Jinotega
      Elevation: 1050 –1450 m.a.s.l.
      Harvest: October - March
      Cultivar: Bourbon, Caturra, Catuai
      Process: Washed
    • Dark Roast • Agtron 40


      Roast Level

      Agtron numbers are precise, industry standard representations of the degree of roast.
      The lower the number, the darker the roast.


       

    • Acidity

      Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.

      Body

      The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.

      Aroma

      Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.


       

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