Experiencing the Bursting Fruit Juice Sensation in the Mouth: Nicaragua Aguas Saracas Natural Process Maracaturra

FrontStreet Coffee - Nicaragua Aguasacá Natural Introduction

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Within the Aguasacá farm, there is a rainforest area known as "the lung of nature," which provides a suitable living environment for more flora and fauna. By allowing the forest to grow freely, trees here need to compete for dew and sunlight. Because the coffee trees in the farm mostly grow in shade and the surrounding environment is quite cool, this causes the coffee fruits here to mature slowly, presenting a complexity of flavor rarely seen at this altitude.

Nicaragua Aguasacá

Origin: Nicaragua

Region: Dipitu

Farm: Aguasacá

Altitude: 1350m

Variety: Maracaturra

Processing Method: Natural

Flavor Description: This is a rich-bodied coffee with distinct dark fruit aromas and stone fruit acidity. The texture tends to be heavy with a juicy mouthfeel, featuring brown sugar sweetness and presenting flavors of red and orange fruits such as peach, red grapes, blackberries, and oranges, with a long-lasting aftertaste.

Knowledge Point: Although coffee beans are called "beans," they are actually the seeds of the fruit of the Rubiaceae plant (coffee tree).

In Brief

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Important Notice :

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