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Nicaragua Las Brumas SHG EP FTO

September 3, 2005
Bob Yellin

This coffee was cupped blind, side-by-side with one other Nicaraguan coffee and a control sample. I roasted these beans twice, first light (City) and then to a Full-City level. Both roasts hit first crack at 404 deg F and ended 3 minutes later, the first at 423F and the second at 440F. The prep looks excellent and the beans roast very evenly. The coffee was rested for about 12 hours prior to formal cupping, and 2 more days prior to brewing and pulling espresso shots. For more information on my roaster and method, see our reference page.

This coffee hails from the Las Brumas cooperative located in Palo Blanco, Jinotega. It's a relatively new Coop, founded in 2001, growing Caturra and Catuai varieties. After a bit of Googling, one discovers that the area encompassing Las Brumas was once a big plantation before land reform was put into effect. Fifty percent of members who were once employed by the plantation now hold titles on plots approximately 10 acres in size. Member farms are between 1000-1400 metres in elevation with an average temperature of 63 to 71 deg F. This coffee won a place in the Cup of Excellence competition a few years ago.

The coffee, roasted light, is sweet and classic with excellent acidity, medium body and an exceptionally clean finish. Light fruity flavors combine with milk chocolate to make this an outstanding brewed cup. At Full City, the profile turns more chocolaty with stone fruit replacing the lighter citrus flavors tasted in the City-level roast. As an SO espresso, even at a darker roast, The coffee loses dimension and character. Brew it to enjoy it!

Dry fragrance: 4.2
Wet Aroma: 4.1
Flavor: 7.3
Finish: 7.6
Acidity: 7.7
Body: 7.4
TOTAL (subtotal + 50): 88.3

  • Lighter Roasts: Light and fruity with a milk chocolate background.
  • Darker Roasts: At Full City, citrus turns to stone fruit (plums) and the chocolate turns darker.
  • As Espresso: Not recommended.


UPDATED: June 27, 2005