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I’ve been carrying and pushing Nicaragua Selva Negra Estate coffee for the past couple years, and it’s still the standard bearer of Nicaraguan coffee. But what happened is that Selva Negra Estate has made enough of a reputation for itself that its name alone now carries a generous premium. Nicaragua Segovia Estate doesn't have that reputation yet. It’s still a high-altitude, Matagalpa region coffee, carefully sorted and processed.
It is a fair trade organic certified co-op coffee, and also shade-grown certified. If you’re not familiar with Nicaraguan coffees, here’s the rundown: surprisingly low acidity for a Central American coffee, subtle undertones of creamy walnut, sweet and pleasant flavor, with a clean sweet aftertaste.
This makes it a fantastic choice for adding flavoring to. Roast the bean just to the end of the 1st cracks, around 400 degrees, and add the flavoring of your choice.
It’s also a bean that will appeal to just about any coffee drinker because there’s no biting acidity, earthiness, or complex tastes that may turn off certain people. For a single origin brew, choose your personal preference of anywhere from a Full City (407 degrees?) up to a Full City+ (418 degrees?)
Because it’s a high-altitude washed process coffee, it’s an excellent choice for French Roast, and you can take it a good 50 seconds into rolling second cracks, to around 444 degrees.