Flor y Nata
Roasted by Constance Coffee in Melbourne, VIC
Tasting notes
peanut brittle, Fuji apple, marmalade
In the roaster's own words.
- Origin
- Nicaragua · MatagalpaSabio Coffee, Finca Fatima
- Roast
- Medium light · Espresso or filter
- Process
- Washed
- Caffeine
- Regular
- Varietals
- Parainema, Icatu
- Altitude
- 1700-2000 masl
What Constance Coffee say
Flor y Nata
Nicaragua
peanut brittle
Fuji apple
marmalade
It’s been some time since we had a coffee from Matagalpa, but this lot, called Flor y Nata (Spanish for Cream of the Crop), is making us fall in love all over again. The profile is nutty/toffee forward, with a mix of cooked citrus, apple acidity and light vanilla florals to finish. We love it both black and with milk.
Area: Matagalpa
Sabio Coffee is a vertically integrated coffee producer run by The Ferrufino family, who initially started with a single estate Finca Aurora. This lot, Flor y Nata (Spanish for Cream of the Crop) comes from production on Finca Fatima in Matagalpa.
Both cultivars in this estate coffee are modern hybrids of Bourbon x Robusta; Icatu selected in Brazil and Parainema selected in Honduras, each presenting most of the clarity and florals we love about Bourbon, with most of the disease resistance of Robusta, each carefully chosen to improve the sustainability and output of Sabio’s operations.
It’s been some time since we had a coffee from Matagalpa, but this lot is nutty/toffee forward, with a mix of cooked citrus and light vanilla florals to finish, we love it both black and with milk.
Quoted from their product page.
