Organoleptic analysis: Medium-bodied coffee, well balanced, with delicate acidity. The floral aroma is enhanced with hints of almond, chocolate and spices. The aftertaste is of Tropical fruit, pleasantly chocolaty.
This coffee is produced in the mountainous region of Matagalpa, in the North of the region of Matagalpa, at an altitude between 1500-2000 m on a rich and volcanic soil.
The high altitude and the volcanic soil create the ideal conditions for the production of high quality coffee.
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