FLAVOR PROFILE – Mildly fruity/citrusy, delicately sweet aftertaste, balanced acidity, with smooth finish that is never bitter.
FARM: Santa Francisca Romana Estates
REGION: San Marcos, Nicaragua
PROCESS: Wet Processed
VARIETY: Caturra, Catuai, Marsellesa, Catimor
Bristol Coffee is Single Origin, 100% Arabica Premium Specialty Grade Coffee. Single origin means, that the coffee is grown in a single geographic location. Single origin coffee allows for the drinker to taste the distinctive terroir of that geographic location. When the Vaughan Brothers arrived in Nicaragua in the late 1800’s, they picked the region of San Marcos because of its altitude and decided on the rich soils of what is now known as Santa Francisca Romana Estates due to its shady rolling hills and cool climate.
All of Bristol coffee is shade grown. Shade grown coffee develops richer flavor as the shade allows for the coffee fruit to grow and mature more slowly hence further developing it’s natural sugars and enhancing the flavor of the coffee produced. At Santa Francisca Romana, flowering and fruit trees such as Mamey, Zapote, Cacao and citrus trees provide shade. It has been suggested that growing flower and fruit trees also help add to the coffees flavor. In addition to providing shade, the trees also provide a rich habitat for birds, which sun grown coffee has greatly affected.
Shade grown coffee requires little or no chemical fertilizers, pesticides or herbicides. The shade trees filter carbon dioxide, which causes global warming, and aid in soil moisture retention, which minimizes erosion. Coffee plantations, which are chemically dependent, suffer from soil depletion and increased erosion. Shade coffee farms are, for the most part, organic and sustainable.
Bristol Coffee is proud of being Rainforest Alliance and UTZ certified which assures products have been sourced from farm to shelf in a sustainable manner.
In addition, we are committed to the conservation of biodiversity and waterways, as well as ensuring a sustainable livelihood for our works and surrounding communities. Our coffee is strictly shade grown, using only natural compost fertilizer, hence little to no chemical use, lush habitat for migrating birds, and no problems with erosion or soil depletion.
The coffee varietals grown at Santa Francisca Romana and used for Bristol Coffee are all Arabica varietals that are known to withstand well against leaf rust. Leaf rust, known as Roya in Spanish, is a fungus that attacks the leaf of the coffee plant and can result in complete loss of coffee production, as the fungus causes a reduced quantity and reduced quality of coffee fruit. This fungus has in the past decimated the coffee production in Central America. As such, Santa Francisca Romana and most other Central American coffee farmers have turned to Arabica varietals that are more highly resistant to leaf rust. Catuai, Catimor, Caturra, and Marsellesa are a few such coffee varietals.
Wet processing, also known as washed coffee, is when the fruit covering the coffee bean is removed before the coffee beans are dried. The coffee cherries are first sorted by immersing them in water. Bad or unripe coffee fruit, also called cherries, will float, while ripe cherries will sink. The skin of the cherry is then removed, along with some of the pulp, by running the fruit through a pressing machine. (The cherry skin and pulp are used for our 100% organic compost.) After this process the beans, which will still have a good amount of pulp and honey on them, will be fermented and sun dried.
Our coffee beans are small batch, artisan roasted immediately prior to packaging ensuring the freshest tasting coffee. Each bag is consistently the same.
Bristol Coffee offers 3 different roast levels.
Medium, which is synonymous with City, American, or Breakfast. The beans are medium brown in color, matte and with no oily surface, as they haven’t been exposed to heat long enough to draw out the natural oils.
Dark, which is synonymous with Full City or Vienna roast levels. As with most Dark Roasts, the roast is the dominant flavor. The beans are rich brown in color withsome oil on the surface, and slightly heavier in body due to the sugars having caramelized.
Light, which is synonymous with Cinnamon or Half City roast levels. Light Roasts are best for capturing the natural flavor profiles of the coffee beans. They are more acidic and slightly higher in caffeine than darker roast levels. The beans are matte and with no oily surface, as they haven’t been exposed to heat long enough to draw out the natural oils.