Coffee of the World - Nicaraguan Natural Process Arabica with me @c0ff33a
This week I have a very tasty Nicaraguan Catuai Arabica Coffee, grown at 1500m this coffee achieves a cup score of 87 and produces amazing flavours of mango, pineapple, brown sugar, rum and dark chocolate.
The Apollo lot is grown by Silvio Sanchez, his plantation Finca Santa Teresa de Mogoton is surrounded by Pine trees making for stunning views of the mountainous region. His farm is purpose built to grow Speciality Coffee and the main crop is Catuai, which is harvested between November and January, shipped February to April.
Here are the coffee beans I have freshly roasted, for a change I'm going to try brewing them as an espresso.
For espresso you need to grind the coffee very fine, although it's a delicate balance - too fine and the coffee will not brew at all.
The desired result is an espresso with a nice rich Crema on top - the creamy coloured head of the espresso. But, when coffee is freshly roasted the crema dissipates very quickly - coffee needs a few days to "rest" after roasting and release some of the gas from the roasting process.
It is still a great tasting coffee though, and it really does have a distinctive flavour of rum.
A very lively espresso brewed from freshly roasted coffee
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