BeMyBean- Nicaragua Jinotega Washed Espresso 250 g

A specialty coffee from Nicaragua, roasted in Poland by BeMyBean. Dark roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of raisins in chocolate, caramel, mirabelle plum jam and biscuits.

Country: Nicaragua

Region: Jinotega

Varietal: Bourbon, Caturra, Catuai

Processing: Washed

Altitude: 1200 m a.s.l.

ABOUT THE COFFEE

Nicaragua Jinotega is a coffee that perfectly demonstrates why Central American espresso has such a loyal fanbase. It combines dessert sweetness with delicate fruitiness and offers a profile that is both pleasantly classic and full of character.In terms of flavor, chocolate-covered raisins, thick kaymak (dulce de leche), and mirabelle plum jam emerge, bringing a juicy, slightly plum-like fruitiness. In the background, buttery biscuits and a subtle note of caramelized sugar are detectable, giving the whole cup a soft, creamy finish.

This is a medium-intensity espresso with balanced acidity – it will perform excellently both solo and in milk-based drinks.The coffee comes from the Jinotega region, located in the northern mountains of Nicaragua at altitudes exceeding 1,200 meters above sea level. Behind this coffee are mainly small family farms, where the fruit is harvested by hand from December to March. In the Jinotega region, coffee cultivation is a part of everyday life – most producers rely on traditional working methods and multigenerational experience.

ABOUT THE PROCESSING

The applied fully washed processing method, meaning full wet processing, has a huge impact on the cup's profile. It is precisely responsible for the clarity of flavor, clean finish, and elegant balance of this coffee.The process begins with the selective harvesting of ripe coffee fruit. Pickers choose only red, properly ripe cherries, as even a small share of unripe fruit could disrupt the sweetness and balance of the final brew.

Right after the harvest, the fruit goes to a water selection. The coffee cherries are submerged in water to discard light, unripe, or damaged fruits that float to the surface. Next, an additional manual quality control is conducted.The subsequent stage is depulping, which is the separation of the skin and most of the pulp from the bean. After this process, the beans are still covered with a sticky layer of mucilage – natural sugars and pectins.

Then the coffee goes into fermentation tanks. This is one of the most important moments of the entire processing. Natural enzymes break down the remnants of the pulp, and producers very precisely control the fermentation time to maintain the cleanliness of the profile and avoid excessive, alcoholic notes. In the case of this coffee, fermentation emphasizes the sweetness and fruitiness while leaving the cup incredibly clear.After fermentation, the beans are thoroughly rinsed with clean water.

Thanks to this, the last remnants of mucilage are removed, and the coffee gains the elegance, lightness, and structured flavor profile characteristic of washed processing.The next stage is drying. The beans in parchment are spread out on patios or African beds and regularly turned so they dry evenly under the Nicaraguan sun. The process lasts from a few to several days and has a huge impact on the stability and longevity of the flavor. At the end, the parchment husk is removed, and the green beans are sorted by size and quality.The result? An espresso that is simultaneously sweet, creamy, and fluidly fruity. The kind you return to not because it tries to surprise you with an extreme profile, but because it simply tastes great every single day.

Store in a cold and dry space.