Nicaragua Prodecoop
Roast
Classic SHG (strictly high grown) arabica coffee with notes of honey, caramel, and winter spice. Like the best Central American coffees, this is a single origin coffee that cups like a balanced blend.
BRC’s Fair Trade Organic Nicaraguan coffee is sourced from family-owned farms organized around Promotora de Desarrollo Cooperativo de Las Segovias (PRODECOOP)—an umbrella cooperative established in 1992. With over 2,300 small-scale farmers, representing nearly 40 communities and spanning three Nicaraguan departments, PRODECOOP is among the best known and most respected cooperatives operating in Central America. A centrally located washing station and dry mill processes coffee for export.
THE DETAILS
| Process | Washed |
|---|---|
| Drying | Sun-Dried |
| Notes | Milk Chocolate, Apple, Brown Sugar |
| Origin | Estali, Madriz & Nueva Segovia, Nicaragua |
| Altitude | 3,900 ft. - 4,900 ft. |
| Varietal | Caturra, Bourbon |
| Body | Balanced |
| Type | Brewed |
Coffee is the seed of a tropical evergreen shrub. Growers around the world harvest and process a wide range of coffee varietals grown under widely different conditions. The genetics of the plant and the "origin terroir” greatly contribute to the character of the coffee you wind up tasting in the cup. At the Brooklyn Roasting Company we search out the world’s finest coffees and expertly roast them to tease out their many colorful characters. Our coffee team is constantly evaluating the coffees we source (or consider sourcing). At the outset, we measure the moisture content of incoming “green” and then sample roast these lots to determine the optimal profile for each coffee on a larger, commercial scale. We cup each sample roast on rotating stone tables equipped with circulating hot water baths, and a thick, tempered glass surface that floats on zany 1960’s superballs and hula hoops. This playful, colorful backdrop to cupping and assessing coffee–the core of our craft– is a constant reminder to appreciate and unlock the flavors and aromas that characterize the extraordinary beans we buy. Taken together with our “Color of Coffee” tasting approach, this crucial quality control step typifies our “serious but not snobby” approach.
