La Compagnie du Café
Marsellesa
OriginNicaragua
ProcessNatural
Summary
This coffee is produced in the Dipilto mountains, near the Honduran border, on sandy soils at 1200–1700 m. Producer Olman Valladarez, continuing his family's work, manages the Buenos Aires Estate and La Laguna farms. The Marsellesa variety (Arabica) is processed as natural: dried on shaded African beds for 4–5 days, then in full sun for 20 days. Sensory profile: tropical, honeyed and caramel-like, with soft notes of fresh tobacco and chocolate.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Olman Valladarez
- Altitude
- 1200 - 1700 m.a.s.l
- Variety
- Marsellesa
- Notes
- Caramel, Chocolate, Honey, Tobacco
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The roaster
La Compagnie du Café is a Parisian specialty coffee roaster born in 2015, when lawyer-turned-roaster Romain Fabry swapped the courtroom for a roasting drum. Th…
AI-assisted description, based on roaster & cupping data.
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