There’s a reason it’s hard to put it into words. It doesn’t ask too much of us, and yet, if you close your eyes for a second you can just feel the complexity. A few light notes at the top, but kind of bass-y too, and what a finale! Give it up for the instrumental - right on cue.
(Instrumental) currently features 'El Diablo' - a delicious Nicaraguan coffee grown in a steep volcanic massif, 15 kilometers outside of the city of Jinotega. The region is a protected nature reserve called 'Cerro Datanlí', which in part means 'where water falls'. Said water is the lifeblood of this coffee, grown by 10 producers who process the cherries at micro-mills on their farms, before fermenting them in cement tanks for 14-24 hours. It makes for a clean, sweet, & full cup of filter coffee, everytime.
Tasting Notes: Smooth, Cocoa, Toffee
Origin: Cerro Datanlí - El Diablo
Region: Jinotega, Nicaragua
Producers: 10 Small-Medium Scale Producers
Process: Traditional Fully Washed
Varietal: Bourbon, Catuaí, Caturra
Altitude: 1100 - 1500 masl.
*if you’d like your coffee ground, add to notes indicating for which brew method you’d like it ground. Please note: we will only grind 12oz. and 2lb. bags of coffee!