Coffee Description
With a classically chocolate base flavor profile and undertones of cola and red apple, we’ll be enjoying this coffee at home quite a bit. We highly recommend trying this coffee in a traditional drip machine or as a single-origin espresso.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Variety
Catuai
Process
Washed
Elevation
1200-1300 masl
Region
Matagalpa
About Bayardo and Alvaro Reyes of Nicaragua
If you’ve been a fan of our coffee for a few years you’ve likely become familiar with coffee from the farm of Bayardo Reyes, one of our longest-standing direct trade relationships in Nicaragua. Coffees from Bayardo’s primary harvest have been a staple on our coffee menu for several seasons, and we’re excited to share a smaller lot from Bayardo’s farm here with you.
Named after Bayardo’s father, Don Mauricio is a 100% Catuai lot of exceptional quality grown between 1200-1300 MASL. Bayardo continues to experiment and isolate lots on his farm to highlight their unique characteristics, and we’re excited to share this special lot with you.
Matagalpa, Nicaragua
Tinker Coffee Co.
When brothers-in-law Steve Hall and Jeff Johnson founded Tinker Coffee Co., they had a simple plan: bring the specialty coffee scene to their own Indianapolis, Indiana backyard. Combining backgrounds in wine and tech (Jeff worked with IBM for 10 years) with a dedication to sourcing fantastic coffees and sharing the excitement with customers, Tinker Coffee was named "Best Coffee in Indiana" by Food & Wine, so their hard work is paying off!
Tinker Coffee was founded in 2014 and roasts coffee for a sweet group of restaurants, cafes, offices, and markets. Jeff admits to preferring Colombian coffees, and Steve, Kenyas.
