Gold Bean Coffee – Nicaragua has a good body and mild acidity reminiscent of sweet clementines which develop into tasty aromas of pineapple with hints of cocoa, pepper and filtered honey in the aftertaste.
Origin: Nicaragua is a coffee of origin, originating from farms in the Nueva Segovia area. The Gold Bean Coffee single origin coffees are selected by quality experts and tasters, which is why we obtain the most interesting coffees from exceptional coffee countries and regions. Farmers are paid more for such exceptional quality than is usual through Fairtrade.
Roasting: level 4, espresso roasting curve (1 – light, 2 light / medium, 3 – medium, 4 – medium, 5 – medium / dark, 6 – dark)
Processing: wet method
Grinding: medium / medium hard beans
Our experience: Gold Bean Coffee – Nicaragua coffee has a varied spectrum of sweet flavors, balanced fruitiness and bitterness, spicy, it is one of the best in the coffee world, we all immediately liked it.
Good advice: The best way to enjoy every coffee is to grind it properly. Nicaragua coffee requires medium fine grinding, on a scale from 1 to 10 (1 finest, 10 coarsest) about grade 3-4, depending on the type of grinder and its wear. In espresso machines, we recommend setting the grinder to the finest grind and only if the coffee flows slowly use a coarser grind. It is best to enjoy freshly roasted coffee beans – preferably 2 weeks to two months after roasting (depending on the storage of raw and roasted coffee, when storing raw coffee in a vacuum from the farm to the roaster and proper packaging after roasting, even roasted coffee can maintain freshness for several months). You can find more about proper coffee preparation on our Coffee Advice page.
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