Nicaragua Home Roast Thoughts




  • I’ve been slowly getting back into my roasting schedule, but with this cold front that Florida has been kindly given it’s kind of hard to roast in the cold.

    Last week, I roasted up some Nicaragua coffee to a nice Medium roast. I let it rest for 4 days before I opened the bag.

    This coffee is said to be

    crisp, clean, sweet and medium-bodied.

    When I finally opened the bag, I was not greeted with much of anything except a slight brightness. I was hoping for a little more, but I waited until after I brewed some up to see what this coffee held.

    The aroma starts of sweet, and carries hints of dried fruit notes. I am getting some slight hints of a nuttiness underneath the dried fruit and sweetness.

    The taste was about the same. At first, I noticed a pleasing amount of acidity, and some dried fruit notes upfront. A sweetness started to appear in the aftertaste lingering around quite nicely. As the coffee cooled down more, a light nutty note came through which did not linger around long.

    Overall, a great coffee. This coffee is clean, and more on the mellow side, but still very good.

    Photo Credit: Anthony Kardashian via Flickr



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    November 9th, 2010 | Jamie | 1 Comment | Tags: , , ,

About The Author

Jamie Ferguson

From sunny Sarasota Florida, Jamie Ferguson has been drinking coffee since a very young age. Jamie is just your average jane who has a serious addiction to coffee, but more so has a bigger love for the heart, and the dedication that is put into growing, processing and roasting coffee. Come and join the adventures...