About Nicaragua Masaya
Named after the famous Masaya Volcano in Nicaragua. This coffee is grown across mountainous regions, in addition to the moist microclimate, higher elevation means cooler night temperatures, which slows cherry maturation, giving the coffee bean (the pit of the cherry) more time to soak up the more desirable flavours from the cherries pulp. This coffee is perfect for those who like a strong and dark tasting, full-bodied coffee.
Our Nicaragua Masaya coffee is carefully picked, de-pulped and washed before being left to completely dry on patios in the Nicaraguan sun. Once dry the beans make their journey to us in Northumberland, where we carefully roast the beans in small batches to bring out rich and dark flavours of orange peel, marmalade and dark chocolate with an oak smoked finish.
We roast this coffee to-order in small batches from our Northumberland based roastery to ensure optimum freshness and flavour by the time it makes it into your mug.
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Nicaragua Masaya
Tasting Notes
Tastes like: Orange peel and marmalade, dark chocolate, liquorice with an oak smoked finish.
Coffee Overview
Roast Level - Dark roast.
Strength - 5/5 Beans.
Process - Washed.
Region - Northern Highlands, Nicaragua.
Producer - Various producers across Nicaraguas northern highlands.
Brewing Method
Our Nicaragua Masaya is an omni coffee, which means it lends itself well to all coffee makers. This coffee will taste great however you decide to brew it.