We “slow roast” these beans from the Vida Joven farm to a dark, robust perfection, bringing out deep chocolate and buttery tones. Slow roasting keeps the temperature lower longer, allowing the flavors to fully form, while avoiding that “burnt” sensation.
The Vida Joven farm is high in the mountains of Northern Nicaraguan between Jinotega and Matagalpa. It’s altitude of 5000 feet provide a cool environment and a longer growing season for coffee, resulting in a dense flavorful bean.
Normally I expect "burntness" from a extra dark roast. This one was different. The beans are covered with oil, but there appears to be a
bit of color in the chaff line, which tells me that this coffee was not over roasted. The taste was deep, very robust, and with hints of a chocolate
caramel nutty flavor. My friend recommended this to me, and he was not wrong. I tried it in my espresso machine, and what a shot!
Customer Rating
Rating:
I liked it. It is very dark and just a tad bit too strong for me, but I did not grind it course enough at home as my grinder only does fine ground.
So I will probably try again with it already ground course for my coffee maker.
