About the origin: This coffee comes from the Ocotal area of Nicaragua, the Cafetalera Buenos Aires. Impressive organization and attention to detail at the mill, and at the farms they run in the surrounding mountains: Buenos Aires, La Laguna, El Carmen, Santa Helena, and Acopio Suyatal. This lot they call "Los Pinos", which refers to a vast land area covered in pine trees that you pass through along the mountain road between the town of Ocotal and their farm Buenos Aires. Their farms range in altitude from 1100 to 1600 meters, and are planted mostly in Caturra and Maracaturras, however the latter are not mixed into Los Pinos.
Los Pinos is a pleasantly mild Nicaraguan coffee, nothing wild or exotic about it. This is a coffee for those who look for mild acidity, a sweetness most developed in middle to dark roasting, and who appreciate interplay between layered sugar and roast tone bittersweetness. From fragrance to brewed coffee, you can expect a profile of moderate, raw sugar sweetness, chocolate/cocoa roast flavors and soft hints of roasted almond and raw pecan. Bittersweet Baker's cocoa accents fluctuate with roast development and hold on tightly long into finish. Los Pinos is a real crowd pleaser in the middle roasts, striking a equilibrium and balance of flavors. On its own as espresso, Los Pinos produces intense bittersweet cocoa at Medium to the early stages of Dark roast development, fading to flavors of sweet, creamy nuts like pecan and hazelnut.
Origin and tasting notes from Coffeeshrub.