Lemon, Tart, Delicate
Item information
San Francisco
Item information
Description
Variety: Caturra, Catuai
Processing: Washed
Crop Year: 2016/2017
Origin: Jinotega, Nicaragua
Producers: Martin Gadea
Altitude: 1300m
These beans were lovingly prepared by Martin Gadea, an extremely-well respected farmer in the Jinotega area that has been growing and cupping coffee for more than thirty years. His farm Finca San Francisco is bordered by naturally occuring orange and guava trees that provide the perfect amount of shade for his caturra and catuai coffee plants to produce vibrant cherries packed full of nuanced flavor. After he picks and processes those cherries, the result is a delicious batch of beans for us to enjoy. Zesty and bright, this coffee is characterized by a strong lemon note that permeates the entire flavor profile. A sharp acidity and delicate sweetness make this a coffee that rewards experimenting with different brew methods and grinds to find the perfect flavor. When we tasted this one, we knew we needed to send it your way. Enjoy!
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4.0 out of 5
Nice Flavor
Good profile, light and smooth
Kevin Knight
Madison
Member Since
August '17
4.5 out of 5
Clean Cup
Brewed this on a Chemex with a 16:1 water:coffee ratio at ~198 degrees F. Came out really bright, definitely could taste the lemon, and seemed especially clean & concise.
BJ
Portland
Member Since
July '16
4.0 out of 5
Full body
Judging from the intro I expected a light acidic or fruity cup. Was surprised that it made a good full body cup with adequate crema, not fruity or wimpy at all.
John Maclean
The Villages
Member Since
June '17
5.0 out of 5
Fantastic
Smooth, delicious coffee. I would order more of this if I could.
Mark Vanase
Norwich
Member Since
December '16
3.5 out of 5
Clean and light
I typically like black tea/stonefruit/spice notes, but this was an enjoyable bit of variety. Smooth delicate flavor. I was a little worried about it at first, as I'm not a particular fan of very tart coffees, but this tastes kind of like a really good lemonade, tart but not astringent, lightly sweet but not sugary. Brewing at a higher temperature than normal (Aeropress at 200f, I'm usually at 190-195f) helped bring out the sweetness.
Joseph Dresselhaus
Greenville
Member Since
March '17