Toffee Apple Nicaragua
Toffee Apple Nicaragua
Toffee Apple Nicaragua
Toffee Apple Nicaragua Toffee Apple Nicaragua Toffee Apple Nicaragua

Toffee Apple Nicaragua

£9.99

The perfect balance of tart apple & caramel sweentess, topped off with notes of nuts & chocolate, like the best toffee apple ever!

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Origin: Nicaragua

Certifications: Rainforest Alliance. Direct Trade.

SCA Score:86

Roast: Medium

Suitable for: Espresso, Filter, Cafetiere, Aeropress (espresso-style, standard non-inverted method)

Varietal: Red Catuai. Yellow Catuai. Caturra

Process: Washed

A fully bodied coffee with subtle apple acidity and caramel sweetness, also some dark chocolate and hazelnut notes. Clean finish.

These coffee beans are largely shade-grown, at altitudes of 1250-1450m, in the protected biodiverse tropical paradise of the Cerro Dantali El Diablo Nature Reserve.

The varietals used are Red Catuai, Yellow Catuai & Caturra, and this is a washed processed coffee bean.

The Speciality Coffee Association score is 86, and the roast level is medium. This is the same beans used for Custard Cream Nicaragua, but taken to a slightly more developed roast to increase some of the sweeter notes, resulting in reduced acidity.

How it Tastes

This is the same high-quality shade-grown coffee bean used for Custard Cream Nicaragua, from the La Bastilla estate in the tropical paradise of a natural reserve in Jinotega, northern-central Nicaragua.

However, the slightly more developed roast produces a different taste profile, reducing the acidity and amping up the sweetness.

For me there’s the enjoyable but not too overpowering apple acidity, balanced by a caramel sweetness, so this coffee for me is reminiscent of toffee apples, although there are also some chocolate and nutty notes.

La Bastilla Farm

La Bastilla coffee farm is located around 20 kilometers from Jinotega, in the stunning tropical paradise of the Cerro Dantali El Diablo Nature Reserve, an extremely important biodiverse protected habitat.

The farm is situated in a unique microclimate, with an abundance of natural shade-providing trees, volcanic soil and a natural biodiversity which results in exceptional quality coffee with distinctive qualities.

La Bastilla became Rainforest Alliance certified in 2003 and maintains an ongoing program for continuous improvement.

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Customer Reviews

Based on 22 reviews
86%
(19)
9%
(2)
0%
(0)
5%
(1)
0%
(0)
B
Bee S.
Delicious!

Rounded and smooth - soft chocolate with a delicious toffee caramel finish

P
Paul H.
Smelly Beans

I am no expert and have not been trained to taste professionally but have been making espresso at home for about 20 years now. I have a Mazzer Philos and a LaPavoni Europiccola. The results I have been getting with these beans are really good. I cannot really comment on all the notes as described on the packaging but I can say that the raw beans have a lovelly toffee smell and the resultant coffee is lovely and sweet. I can also say that for medium roast beans I get a lovely crema and because they are wonderfully fresh I managed to dial them in and get the perfect resistance very easily. Supermarket beans do neither of these things. I would recommend this product wholeheartedly.

N
Ned B.
Very nice!

Very sweet and easy to dial in

D
Dave P.
Wonderfully fruity with a caramel twist

Definitely a great favourite here, really getting the toffee apple. First lighter roast that my wife likes as a straight espresso. Will definitely be buying again but this time a 1kg bag👍. Interestingly I had to add a shim to the Baratza Encore ESP to get it to grind fine enough but once that was done quick to dial in.

C
Christopher N.

Lovely tasting coffee, got this for the odd time I am using the french press and not my sage espresso machine.

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