Medium Dark roast
Nicaragua Baklava & Mango

Nicaragua Baklava & Mango

Tasting notes

Baklava, Mango, Honey

$20.00 In stock

A taste of Nicaragua

Baklava /Mango /Honey

Rich, Sweet, lingering finish

From Nicaragua

Cherry Picking Color bracelets

A coffee that's named baklava and mango gets quite the attention on the cupping table. Among coffee enthusiasts you might consider if this coffee is fermented, or experimental; that's not the case with this coffee. Its unique flavor profile is a collaborative effort from our friends over at Gold Mountain in Nicaragua. A result of a days lot harvest that consistently tastes amazing in a rich and full profile that still hits like a daily driver that's fancy in all the right ways!

The cherries are picked from micro-lots and sun dried and open aired for 34 days on raised beds. The bracelets in the pictured farmers ware to hold up to the cherries to be sure the ones picked are the perfect ripeness.

This coffee is very versatile across brew methods. Its is on the darker side of medium in taste. It makes a great espresso with the brown spice, honey and fruit notes doing well to not out shine each other. It's a sweeter profile making it great for milk based beverages. The lower acidity make it great for full-immersion or cold brew.

Coffee Profile

Body How heavy the coffee feels in the mouth, from light and tea-like to thick and syrupy.
Light Full
Acidity The bright, fruit-like sparkle at the front of the sip. High acidity reads as citrus or berry, not sourness.
Low Bright
Sweetness How much natural sugar character the coffee shows, from subtle to pronounced.
Low Sweet
Roast Level How developed the roast is, from light to dark.
Light Dark
Origin
Nicaragua
Producer
Gold Mountain Coffee Growers Farms in Jinotega and Matagalpa, Nicaragua
Process
Natural
Altitude
1200-1600 MASL
Varietal
Red Caturra, Yellow Caturra, Red Catuai, Yellow Catuai, and Red Pacamara

How we roast it

Medium Dark

This graph and these stats show our approach to roasting this coffee. Roasting transforms green coffee into the aromatic, flavorful beans you brew. By carefully controlling heat and time, we shape sweetness, acidity, tasting notes, and roast intensity to bring out each coffee’s distinct character.

  • Total time 10:59
  • Drop temp 414.9F
  • Dry end 4:19
  • First crack 9:20
Roasted on

Coffee Crafters Valenta

Roaster Type

Electric Fluid Bed

Roast profile curve for this coffee

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