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KAVA96 Nr.25 roasted coffee beans, NICARAGUA (SHG)
SKU: 89002500
Nicaragua coffee beans – top-quality beans with a pronounced flavour of fermented berries. The coffee is grown on mountain plantations (1,100 metres above sea level).
The abbreviation SHG (Strictly High Grown) means that this coffee is grown at very high altitude. It is less bitter and richer in flavour than other Nicaraguan coffee beans.
Roasted in Lithuania.
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Description
Grinding recommendations:
1. Extra-fine grind: for Turkish coffee in a cezve (ibrik).
2. Fine grind: for espresso.
3. Medium grind: for AeroPress and pour-over/filter coffee.
4. Coarse grind: for French press.
We recommend these coffee beans for:
Grind the beans to suit the coffee maker you use:
extra-fine grind: for Turkish coffee in a cezve (ibrik);
fine grind: for espresso;
medium grind: for AeroPress, pour-over/filter coffee and brewing in the cup;
coarse grind: for French press.
Store in a cool, dry place.
| Brand | KAVA96°C |
|---|---|
| Reference | 89002500 |
| Coffee characteristics | Caffeinated |
| Coffee origin | Nicaragua |
| Bean variety | Arabica |
| Bitterness | Light |
| Acidity | Mild, below medium |
| SCA score | 81.00 |
| Processing method | Washed (wet) |
| Flavour notes | Fermented berries, caramel, dark chocolate |
Composition
Nicaragua coffee beans – top-quality beans with a distinct fermented-berry flavour. The coffee is grown on mountain plantations (1,100 metres above sea level). The abbreviation SHG (Strictly High Grown) means this coffee is grown at very high altitude. It is less bitter and richer in flavour than other Nicaraguan coffees.
Fermented berries, caramel, dark chocolate. Mild acidity, below medium. Light bitterness
Roasted Nicaragua SHG 100% Arabica coffee beans
Wet processing helps preserve a clean taste, a delicate aroma and brighter flavour notes.
Nicaragua has for many years held an honourable place among Latin America's top 10 coffee growers. Coffee arrived in Nicaragua in the 19th century as an ornamental plant. By 1824 it was being grown as a crop, and in 1841 coffee beans were exported to Europe for the first time, along with other goods. It very quickly became the country's main export. Today the Nicaraguan regions that grow the best high-quality coffees lie at least 500 m above sea level.
Nicaraguan coffee typically has a bright citrus acidity and notes of fruit and chocolate, although its flavour varies depending on the growing region. Nicaraguan coffee is moderately soft and moderately rich, yet incredibly aromatic.
Nicaraguan coffee is graded as SHG (Strictly High Grown), harvested at high altitude, and HG (High Grown), harvested at lower altitude. SHG differs from HG in having fewer defective beans and higher quality.
Nicaragua (SHG) Arabica is an elite Nicaraguan Arabica, wet-processed. Large beans. A superb aroma with floral hints. The cup has a distinct caramel flavour mingled with spice. Grown on mountain plantations (1,100 metres above sea level). Nicaragua (SHG) coffee is less bitter and richer than other Arabicas – a trait unique to mountain-grown varieties, as at altitude the cherries ripen more slowly and develop a natural sweetness. Just one cup of this coffee can wake anyone up.
Ideal for an espresso machine, or for making at home in a moka pot or a Turkish ibrik (cezve). Excellent both as espresso and as the base for coffee with milk.
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