Nicaragua Mango Honey Coffee, Natural Process
The Nicaragua Mango Honey Coffee is a limited production, micro-lot coffee made up of honey process day lots. This produces a unique and prominent mango note when cupped. It is only produced in small quantities yearly. The farm that the coffee is grown on is called Finca Idealista and is located at high altitudes in the Matagalpa region of Nicaragua. The farm that produces this coffee uses machetes, a type of mushroom, to kill insects instead of pesticides and volcanic filters to keep mucilage-filled wash-water out of the watershed.
- Direct Trade Certified
- Kosher Certified
- Micro-lot Coffee
Flavor Notes: Candied Mango, Honey, and Sugar
Processing: Mango Honey Process
Roast: Medium Roast
- Altitude: 1200 Meters
- Country: Nicaragua
- Drying: Raised Beds (A natural drying process that results in a sweeter, more floral flavor)
- Farm: Finca Idelista
- pH: 4.9
- Region: Matagalpa
- Single Origin Coffee
Mango Honey Process: What is the mango honey process? This delicate and meticulous process involves careful maintenance of the raw coffee bean and the mucilage that envelops it. Honey process coffee is picked at the maximum possible ripening stage while preserving as much of the mucilage as possible. The beans are then depulped, and rushed down the mountain as quickly as possible to allow for sun drying and to ensure maximum mucilage retention. Keeping the mucilage intact with the crop provides the beans with fruitier flavors. As the beans dry, the mucilage often seeps inside, infusing with the cherry’s natural fruit juice and further impacting the tastes associated with the coffee.