Choir Monk: I can tell that these beans have undergone the European Preparation; they are very uniform!  Looking at them, I would guess they are roasted to around 430 degrees again? Lay Monk: Yes, Br. Roaster did a good job with these; he used a slightly different roasting profile, where more heat was applied to the beans earlier in the roast, which should accentuate the complexity of the bean.  I can smell savory-sweet tones and a hint of malt.

The Tasting:

Choir Monk: This is the second time we've featured a Nicaraguan Coffee as part of our Coffee of the Month program.  I'm intrigued to see how this one presents itself in the cup.

Choir Monk: Here's what I thought of the Nicaragua Dipilto:

Aroma: Sweet and savory; dark chocolate and tamarind were the two most evident themes that I tasted. Acidity: Taut and robust. Aftertaste: The initial chocolate notes remained throughout, completing a bold and deep aftertaste. Body/Mouthfeel: Medium to medium-full mouthfeel. Complexity: Medium complexity, but I thought that suited for this coffee.  The chocolate tones were dominant, with hints of vanilla and star anise Darkness: Medium, although it exhibited some characteristics of a medium-dark coffee.

Lay Monk: I too felt that this coffee was bold and unique.  Here are my thoughts:

Aroma: Chocolate, with hints of malt and pineapple.
Acidity: Bold and shimmering acidity.
Aftertaste: Rich chocolate, with notes of charred cedar.
Body/Mouthfeel: I'm going to say medium for the mouthfeel.
Complexity: Initially I thought this coffee was not especially complex, but the overarching chocolate tones left some room for notes of tropical fruit and vanilla.
Darkness: Medium.

Conclusion:

Choir Monk: The varietal differences that we see from each coffee origin never ceases to amaze me!  Last month, we had the fruity Papua New Guinea - this Nicaragua is roasted to a similar degree, but the flavor profile is completely different.  The Chocolate, Vanilla and Malt notes throughout this unique coffee really made a bold statement; a thoroughbred breakfast coffee if I've ever seen one!

Lay Monk: What you say is very true - this bold coffee is sure to invigorate those lethargic mornings!  I think that the Nicaragua can be described as "Affably intense".  Surprising and unique, I know that I'll enjoy this coffee over the coming month!

Choir Monk: In conclusion:

From the first sip, the strong and spirited Nicaragua Dipilto gilds the palate with well-defined chocolate and vanilla notes.  With subtle hints of tropical pineapple and passion fruit, and an aftertaste of charred cedar and dark chocolate,  this bold offering is  best enjoyed as a breakfast coffee.