Description The honey processing on these beans is very close to the washed processed – very clean honey processing. Leaves the cup with raised sweetness and an increase in body/brightness, a little hint of a soft fruit tone. One of the most sustainable farms in the world! A wonderful direct relationship coffee. Nicaraguan Selva Negra coffee is cultivated in the most ecologically sustainable and socially responsible way possible. Learn more by reading our Selva Negra Grower Profile. Selva Negra’s history is in many ways the history of the coffee in Nicaragua altogether. In the 1880’s the Nicaraguan government invited young German immigrants to come and settle in Nicaragua in order to promote coffee growing in the northern highlands. Many accepted the offer, thus forming the main coffee plantations of the country; some estates bear names of their motherlands. Selva Negra means Black Forest, and the coffee estate is called La Hammonia, Latin for Hamburg. Located approximately 4,000 ft. above sea level, La Hammonia has been producing fine old style Arabica coffee for over 100 years. Eddy Kühl & Mausi Kühl-Hayn, the farm’s proprietors are descendants of two of these original German immigrants – Alberto Vogl and Klaus Kühl. Selva Negra Estate Coffee is grown at a high altitude in a shaded environment. This allows the bean to have a slow development cycle which instills an intense and fulfilling flavor to each bean. The coffee is not only 100% Arabica, but more importantly it is mostly Bourbon and Typica strains (which produce higher quality beans than other varieties of coffee trees). The region of Matagalpa, Nicaragua is mountainous with excellent volcanic soil producing exceptional beans. Finally, the coffee is prepared using an environmentally friendly washing process, which gives the coffee still one more unique quality enhancing aspect. Tasting Notes: A good cup from light to dark, medium to full bodied with a touch of acidity. The lighter side of a medium roast was our favorite roast point. A hint of brightness and soft fruit balancing well with a malty undertone. Take it a little darker for a good daily drinker, turns it a bit smoother and richer. Darker roasts produce a hefty malt like tone with complimenting smoky tones, still on the sweeter side, not quite as smooth but has the heft many darker roast fans will love. Roasting Notes: Medium to low chaff and even roasting, shoot for just a little development past first crack, one can go a little lighter or darker depending on personal taste. Would give it a 48 hour setup to smooth out the cup.
