We receive fresh deliveries of these coffee beans twice per week. Please allow up to 3-4 working days after you order for dispatch in case we need to wait for the next delivery.
When our friends at Cedar burst onto the specialty coffee scene, early in 2022, they made a big impact. As we approach the end of 2023, it's probably fair to say that they've established themselves as one of the important roasting businesses in our space in a relatively short time. One of their very first releases was a Nicaraguan single origin coffee - not necessarily the obvious choice - and so we're happy to see them back with another Nicaraguan release.
We see more Nicaraguans these days than we did in the early years of CCB, but the reality is that they're still a relative rarity here in South Africa, at least as specialty single estate coffees. This is a shame, because Nicaragua produces some pretty exceptional lots, like many of its Latin American neighbours. Still, the country is not mentioned as frequently in the context of specialty coffee as countries like Guatemala and Costa Rica.
Nevertheless, you might be surprised to learn that Nicaragua is actually the 11th biggest exporter of coffee in the world and that coffee represents 20% of its agricultural exports. Most of that is washed arabica, as is the case with this lot. Grown by two sisters who have invested in improving the quality of their crops, this coffee should offer an opportunity to taste Nicaraguan coffee at its best.
Phaedon's tasting notes
Simple, sweet & delicious, I'm almost tempted to just leave it there. I should in fact, because that sums up this coffee pretty well. There's nothing "out there" about this flavour profile. It's not one that's going to have you scratching your head. You may find yourself releasing a gentle sigh of satisfaction when drinking it though.
With some subtle nutty hints, and plenty of syrupy, sugary sweetness, this coffee fairs remarkably well in most filter-brewed methods, including pour-overs, batch brew & AeroPress, as well as espresso-style brews. It's relatively low in acidity, it's easy to drink, and it's fully satisfying. Even your non-coffee friends will like it.
On filter we picked up notes of sweet red fig and sugarcane. These notes were amplified to konfyt (preserved figs) in espresso but when you add milk to this everything tones down and you experience a wafer sweetness, quite soft.
- Cup Profile: Red Fig, Konfyt, Sugarcane
Coffee details from Cedar
The Montealegre sisters decided to build their own drying mill when they realized the prices sold per coffee cherry were too low within their region. They had decided to take more control over the coffee process as they already had inherited a few coffee farms through the generations passed down from their father.
Their processing facilities have grown in leaps and bounds; experimenting with new varieties as well as offering their services to neighbouring farmers. The coffee is floated and pulped, and fermented for 18 to 24 hours before being washed. The coffee is then placed on raised African beds inside a greenhouse tunnel for the drying process.
This meticulous process has produced quite a clean drinking experience. What we mean by that is that the cup profile is very easy to drink, good balance of sweetness, and a tamed acidity.
- Farm/Producer: Martha and Ana Montealegre
- Region: Nueva Segovia
- Country: Nicaragua
- Process: Washed
- Altitude: 1600 - 1700 masls
- Variety: Java
You can find more coffees from Cedar here.