Baker's Chocolate, Dried Red Fruit, Toasted Almonds and Spice
Country: Nicaragua & Costa Rica
Region: Las Nubes, Matagalpa Nicaragua & Llano Bonito, Naranjo, Costa Rica
Farm: Ronald and Noelia's Los Regalos (The Gifts) and Helsar de Zacero (Costa Rica)
Altitude: 1100-1900 Meters
Varietals: Typica, Caturra, Catuai
Production Method: Wet Processed, White Honey Process
This full-bodied blend is a combination of our Nicaraguan from the Matagalpa Los Nubes growing region, and our Helsar de Zacero which is produced in Naranjo, Costa Rica. This blend has become a staple in the Portola Coffee Roasters line-up. It is roasted a smidge darker to create a full-bodied coffee with distinct notes of baker's chocolate, dried fruit, toasted almonds and spice. It is not dark in the sense of French Roast or oily beans - far from it as a matter of fact. But is it taken to a deeper roast level that helps develop lower-toned flavors such as those described above. We consider it our gateway coffee for those looking to kick the French Roast habit.