Not Just A Cup, But A Just Cup!
Nicaraguan Bean or Ground 12 oz - Medium Roast. Features the fruity taste of mango, plum, cranberry, blueberries and yellow raisins along with a rich body and a sweet chocolaty and nutty finish.
Nicaraguan Medium Roast - We have personally visited these farms in Nicaraguan to choose from which we have created this medium roast. This coffee is from the sustainable model farms of the Aranjuez Valley Coffee Growers' Cooperative. At Song Bird Coffee we use premium shade-grown beans from Mexico, Nicaragua, Costa Rica, and Guatemala. Song Bird Coffee is certified organic, shade grown and a fair trade product.
Save $$ when you buy two or more packs of Songbird Coffee!
You may select all the same or assorted flavors and grind types (whole bean or ground). Simply list your requests on the 'Comments' section of the online order form. Or, email us your selections.
Songbird Coffee Selections:
*French Roast Bean
*French Roast Ground
*Costa Rican Bean
*Costa Rican Ground
*Vienna Roast Bean
This coffee comes from the region of Matagalpa, Nicaragua. It is grown at an average altitude of 1000 meters above sea level, where the air is thin and the coffees mature slowly, creating intense flavors.
I like its fruity, almost mango taste. It has a clean, crisp, acidity that suggest mellow plum or maybe cranberry. It is definitely more like a Chardonnay than a Zinfandel.
Regardless of how it is described, it is a coffee that you should experience because it is the perfect benchmark for judging all Nicaraguan coffees in your future.
Coffee Brewing Instructions
Once you have that perfect coffee to match your taste, it is up to you to prepare it to perfection. Learn about these steps to success, and enjoy the gentle art of brewing.
Coffee gets stale much quicker when exposed to moisture, heat, and oxygen. Unopened packages should be stored in a cool, dry place. Upon opening, the coffee should be transferred to an airtight container and stored in a cool and dry place.
Coffee should not be stored in the freezer except for very long-term storage. In the freezer ice crystals can form inside the package valve, which allows moisture into the package. Also, the freezer pulls moisture out of the coffee bean and with that moisture the flavor compounds as well.
Water makes up about 98% of a coffee brew! Chemicals added for water treatment, like chlorine, should be filtered out, but you should avoid using distilled water — it makes for a flat tasting cup of coffee because the dissolved gases have been boiled out during distillation. If your water is treated we recommend filtering the water. Brita water filters are a simple and relatively inexpensive option.
Coffee tastes best when ground just before brewing. Ground coffee stales quickly because the complex flavors found in the coffee bean are released once the coffee is ground.
The most common grinder for home use is a blade-style grinder. It is important to stop the grinder and shake it once or twice. Otherwise the result may be a mix of overly fine and overly coarse grinds. Coarse grinds may brew too quickly, which will produce a weak cup of coffee. Overly fine grinds can produce a bitter cup of coffee because the water flows so slowly that the coffee becomes over-extracted.
Experts believe that perfect flavor is achieved when a brew has 1.1 to 1.4 percent solids in solution. Given that you probably brew coffee in your kitchen rather than a chemistry lab, try these proportions of coffee to water.
• for an 8 oz. cup → use 2 tablespoons
• for a half gallon → use 4 ounces (weight) or 1.25 cups (volume)
• for 2 gallons → use 1 pound (weight) or 5 cups (volume)
There are a variety of methods for brewing coffee. An excellent source for brewing techniques can be found at INeedCoffee
We recommend transferring your coffee to a thermal carafe if you are not going to drink your coffee immediately. A thermal carafe will keep coffee in its perfect state for 2–3 hours.
Coffee will lose most of its flavor if it sits on a warmer for ten or fifteen minutes. Sustained heat will concentrate salts, convert proteins to tars and tannins, generally foul the coffee, and taint it with a burned smell.