Taste: A rare example of Nicaraguan honey processed coffee, with rich, dessert wine complexity
Whittard recommends: Using an aeropress or espresso machine and enjoying black or with milk according to taste
When to drink: Throughout the day
Rich, sweet and fruity, Nicaragua La Cascada is an exceptional coffee with a depth of flavour that makes it perfect for enjoying as an espresso.
One of Nicaragua’s finest coffees, it is grown on the small family-run Finca La Cascada in the mountainous region of Nueva Segovia. Its name pays homage to the beautiful waterfall that runs through the farm. The high altitude, excellent climate and generous rainfall provide perfect conditions for the beans. Once ripe, they are picked by hand and then subjected to a rare honey processing. They are carefully skinned and rather than being washed, they are left to dry on raised drying beds at the San Ignacio mill and gently turned over after 10 days to ensure they do not stick together as their natural sugars coat the bean.
Nicaragua La Cascada is an outstandingly sweet coffee, offering a burst of flavours that, just as its name suggests, cascade off the tongue at every sip. Delightfully versatile, it is a coffee to enjoy whenever you have the time to savour its myriad tastes.
For the perfect cup of Nicaragua La Cascada Coffee, always use fresh water, off the boil so you don't scald the coffee. Whittard's Nicaragua La Cascada is designed to be used with an aeropress or espresso machine - follow the manufacturer's equipment instructions. Do not re-heat brewed coffee.