Spiced Oak Seasonal Feature Light-Medium Roast

The Cup

Grown at Finca La Verona in Nicaragua, this Seasonal Feature Light-Medium Roast delivers a rich and balanced cup shaped by both history and habitat. We roast it to a smooth light-medium level to develop sweetness and body while preserving its natural fruit character.

Notes of ripe plum add a juicy layer of dark fruit brightness. Subtle hints of Oak and Vanilla round out the cup, bringing warmth and a gently nutty finish. As the flavours unfold, they create a harmonious balance between richness and vibrancy, resulting in a smooth, comforting, and satisfying experience.

About the Coffee

The Mairena family has cultivated coffee for generations. La Verona has belonged to Maria Felicitas’s family since the 1920s. However, in 1983, the Sandinista regime expropriated the farm. Years later, in 1996, President Violeta Chamorro returned it to the Mairena family. At that time, the finca stood in a desolate condition, and the family rebuilt it almost entirely from the ground up.

Today, La Verona reflects both resilience and stewardship. In addition to producing high-quality coffee, the farm protects a significant portion of its land as a forest reserve. In fact, 35% of the property remains preserved within the National Natural Reserve "El Arenal", one of Nicaragua’s few remaining nebliselva (cloud forest) ecosystems.

This protected habitat shelters remarkable wildlife, including black panthers, jaguars, deer, boars, coatis, and guatuzas, as well as rare bird species such as the three-wattled bellbird and quetzal. The farm’s black panther logo proudly represents this commitment to conservation and the vital role fauna play in the ecosystem.

Coffee Origins

Nicaragua

Nicaragua produces coffees known for balance, sweetness, and approachable complexity. Thanks to high elevations, fertile volcanic soils, and careful cultivation, Nicaraguan coffees often feature chocolate depth paired with fruit brightness. Consequently, the country continues to earn recognition for delivering refined and well-structured specialty profiles.

Roast Level

Medium Roast

A medium roast creates equilibrium between origin character and developed sweetness. It enhances cocoa and nut tones while maintaining fruit clarity and balanced acidity. Therefore, this roast level offers versatility across brewing methods and broad appeal for those who enjoy both richness and nuance.

Flavour Note

Spiced Oak Profile

A refined cup with elegant oak depth, velvety vanilla sweetness, and a delicate thread of herbal spice.

Brewing Recipes

Espresso

Espresso brews by forcing hot water under high pressure through finely ground beans, producing a strong, full-bodied shot topped with golden crema. Moreover, in addition to enjoying it on its own, espresso serves as the base for drinks such as cappuccino, latte, and Canadiano. This method emphasizes rich flavor and smooth texture in every cup.

Recipe

• 18g coffee in
• 27 seconds brew time
• 36g output

Check out the link for getting the best from your espresso!

Aeropress

Aeropress brewing produces a clean, full-bodied cup with a smooth mouthfeel and rounded sweetness. The method highlights clarity while maintaining richness, resulting in a balanced coffee with gentle acidity and a lingering, approachable finish.

Recipe

• 16g medium-fine ground coffee
• 290ml water at 200°F

Steps

1. Prime the filter with hot water, then add the grounds evenly.
2. Pour 70ml water over the grounds to saturate, stirring gently if needed.
3. Continue pouring the remaining water slowly, starting at the center and circling outward.
4. Let steep for 1 minute before plunging.

French Press

French press brewing uses full immersion and a metal filter, allowing more oils and fine particles into the cup. This results in a full-bodied, textured coffee with a rich mouthfeel. Typical flavour profiles lean toward deeper, rounder notes, with pronounced sweetness, lower perceived acidity, and a lingering, robust finish.

Recipe

• 28g coarse ground coffee
• 500ml water at 200°F

Steps

1. Evenly and slowly pour 500ml of 200F water over the grounds.
2. Let the coffee steep for 4 minutes before plunging