Guest coffee – Santa Maria



The best Nicaraguan coffees can be defined as medium-bodied, complex and capable of providing pleasing fruit-like flavours with clean acidity, and our Santa Maria Honey is no exception. Brewed properly, expect to find delicate notes of strawberry and scented fruit, with a sweetness that reflects the method in which the beans were processed.┬áThis guest coffee is from one of Victor Robelo’s estates in western Nicaragua at an altitude of 1380-1500m and is a medium-light roast, best drunk as a filter coffee.


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Ground for Aeropress, Ground for Espresso, Ground for Filter or Moka Pot, Ground for French Press (Cafetiere), Whole bean


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