This Nicaragua Esmeralda is grown in the Jinotega region at an altitude of 1,250 to 1,350 meters. Produced by a community of 45 smallholder farmers, this coffee is a blend of Catuai and Parainema varieties. It is processed using the washed method. The flavor profile features notes of caramel, lemon, and chocolate, offering a balanced cup with medium acidity and a creamy body.
Franz Morish Kaffeerösterei opened in 2015 in Leipzig, near the Grassi Museum, establishing itself as one of the city's few roasters with a fully visible in house roasting operation. Their approach to espresso involves slightly higher final temperatures and longer roast times to reduce acidity and build body, while filter coffees are roasted faster to preserve bright, fruity flavors. This dual methodology reflects a thoughtful understanding of how different brewing methods demand different things from the bean. They source specialty grade green coffee from origins including Colombia's Huila region, Brazil, India, and Congo, offering both single origins and omni roasts.
