Nicaragua - El Diablo

Grown on the steep slopes of the Cerro Datanlí-El Diablo Natural Reserve, this Nicaraguan coffee thrives at 1,300 masl beneath a lush cloud forest. Datanlí means "where water falls," a nod to the many streams that rise in these mountains and nourish the farms below, which average 20 hectares. Catuaí, Caturra and Catimor cherries are hand-picked ripe, fermented in tiled tanks for 36 to 48 hours, then dried on raised beds for 30 to 45 days.

The natural processing means the cherries are dried whole, with the fruit still on the seed. As they dry, sugars and mucilage stay in contact with the bean while fermentation continues inside the cherry. This slow exchange builds sweetness, fruit character and a rounder, more layered cup. It also adds a touch of herbal depth, that makes Dandelion & Burdock notes so distinctive.

Sourced from the Cerro Datanlí-El Diablo Natural Reserve in Nicaragua, this lot from Clifton Coffee Roasters showcases the distinct profile of the Catuaí varietal. Grown at 1300 masl, the coffee undergoes a natural process, a method often associated with enhanced sweetness and pronounced fruit characteristics in the cup. While natural-processed coffees frequently exhibit heavier body and complex, jammy fruit notes, this specific selection balances that sweetness with a unique herbal depth and the nostalgic, botanical profile of Dandelion & Burdock.

When evaluating such complex profiles, it is helpful to reference the flavor wheel to identify the interplay between the inherent varietal traits and the influence of the drying process. This Nicaraguan offering highlights how regional terroir and careful post-harvest handling can transform a familiar varietal into a cup defined by its layered, aromatic complexity and lingering, sweet finish.