尼加拉瓜 拉羅卡

This bag didn’t last two weeks in my house. The brown sugar sweetness shows up right away in a pour-over, but that crisp citrus-like acidity keeps it from feeling heavy—super balanced from the first sip to the last drop.

Brewed this in my pour-over this morning and the crisp acidity really shines through, with a hazelnut finish that lingers nicely. It’s just as smooth in a French press, which is rare for a washed coffee.

That chocolate and brown sugar note really comes through in a French press, and the hazelnut lingers just long enough to make the cup feel special. The crisp acidity keeps it from being heavy, so it's easy to drink a few cups without it getting cloying.