The boots were shiny and the Nicholas busy …
- The coffee is from the La Divina Providencia farm in the Nueva Segovina region of northern Nicaragua.
- Farmer Misael Sauceda Olivera plans to use the proceeds of his COE coffee to sustainably expand his farm’s washing stations and improve infrastructure.
- He currently cultivates mainly the coffee varieties Caturra, yellow catuai and Maragogype on 12 ha of land.
- The La Divina has a delicate sweetness and acidity.
- The first sip immediately reminds of green apple and lime.
- The aftertaste is dominated by aromas of roasted walnuts and caramel sweetness.
- The creamy floral body completes the coffee experience perfectly!
For me, the winner comes in the cup typical of the country.
- In a Comal, a flat clay bowl, the beans are roasted over the fire and then ground.
- The powder is placed in a large pot of hot water (no longer boiling!)
- 3-4 min. later, pour coffee through a cloth and fill it in a pot.
- The coffee is drunken with lots of sugar
The first week of coffee advent calendar will end with bag 7 tomorrow.