The coffee from Finca San Ramon displays a caramel flavor with underlying tangy tones of tamarind and a sweet-spiced cinnamon finish. Nicaraguan coffees like this lot are typically milder and more balanced in acidity compared to other Central American coffees. They perform brilliantly in espresso brewing and make for sweet and balanced cups. The Rizzo family has been producing specialty coffees for more than 100 years. Eduardo Rizzo is the current owner of Finca San Ramon.