Why we like this coffee
Rich and juicy, wiith gentle acidity and rounded body
Our taste notes
Mango
Chocolate
Raspberry
Description
Nicaragua’s coffee growing zones , especially Matagalpa and Jinotega , benefit from volcanic soil and microclimates that create consistent ripening and sweetness.
Las Morenitas is a naturally processed coffee, produced at Beneficio Las Nubes, a mill known for careful cherry selection and precise processing. The coffee is harvested during the main Nicaraguan season, with only fully ripe cherries selected before being dried whole.
Natural processing allows the fruit sugars to fully develop during drying, building sweetness, body and a more expressive flavour profile, while careful control throughout the process keeps the cup clean and balanced. This is a great example of what well-handled natural coffees from Nicaragua can offer, fruit-forward, comforting and versatile, working beautifully as both filter and espresso.
Process: Natural
Region: Nicaragua
Producer: Beneficio Las Nubes
Flavours: Chocolate, mango, raspberry, cherry, vanilla with wine-like edges
Altitude: ~1000–1250m
Nicaragua Las Morenitas
Most of our coffees are suitable for all brew methods. Some will shine more brewed certain ways but that is ultimatley down to your own personal preference. However you chose to brew your coffee always make sure your using fresh beans, weigh the amount of coffee your using, time your brew and weigh the yield of your coffee.
A guide for home double espresso could be to use 18.5g of coffee, and extract in 25-30 seconds for a yield of 35-40ml.
A guide for home filter coffee could be to use 19g of coffee, brewed in 3-4 minutes with a yield of 250ml of water.
Once you have these or any other starting point you can then experiment and adjust your recipe to acheive the taaste you want. For example, for a slightly strong cup use more coffee or try a lower yield amount.
Feel free to get in touch for some help!
Coffees from Nicaragua are often known for their balance and approachability. Grown in fertile soils and relatively consistent climates, they tend to show gentle acidity, good sweetness and a rounded structure, often with chocolate, nutty and soft fruit characteristics. When naturally processed, like this coffee, those traits are lifted with added fruit depth and juiciness without losing clarity.