NICARAGUA MAXIMINO PALACIOS

Tastes Like: Candied Apple, Pear, Rum, Cherry Syrup

Curator’s Notes: Fun fact: carbonic maceration is a type of anaerobic processing that’s borrowed from the world of winemaking – you’ll be familiar with it if you’ve ever had a Beaujolais wine. Think, sweet, syrupy notes of raspberry, kirsch, cherry, pomegranate, fruit-flavored soda. You’ll taste all of this and more in this limited Nicaragua Maximino Palacios, roasted by Seattle-based Cloud City. This cup is rosy-toned and sugary from the get-go, with big notes of candy apple, cherry syrup, pear nectar, rum butter. I also taste a nice floral, rose-water note underneath it all. The finish is juicy, sweet and lingering, like a handful of gummy bears or cherry candies. It literally leaves my mouth watering. IT’S SO GOOD. The producer, Maximino Palacios, is part of a Nicaraguan grower’s coop called Gold Mountain, whose sustainable, experimental-processed coffees are some of the very finest in the world. Most recently, this coffee was showcased at World of Coffee in Copenhagen! If you, or someone you love, adores these types of non-traditional, sweet-tooth coffees, don’t miss out on this fantastic, candy-like cup from one of my very favorite specialty roasters in Seattle.

Bottom Line: You’ll love this coffee if you love Beaujolais wine, cherry hard candy, or super fun, fruity coffees.