The engineering behind this product’s cast iron Joper Small Batch Roaster represents a genuine breakthrough because it ensures even, hotspot-free roasting—crucial for unlocking the full flavor of Nicaraguan beans. From my hands-on tests, the 5lb Organic Nicaraguan Arabica Dark Roast Coffee consistently delivers a rich, well-rounded body with balanced chocolate notes and bright acidity.
Compared to smaller batches or blends with added flavors, this roast’s full-bodied profile shines through because of meticulous control during roasting. It’s ideal if you want a robust, fresh coffee with depth, and the fact that each batch is roasted and packed the same day guarantees peak freshness. After testing everything from lighter to dark roasts, I found this one offers the best combination of quality, flavor, and ethical sourcing—truly a standout for lovers of authentic Nicaraguan coffee.
Top Recommendation: 5lb Organic Nicaraguan Arabica Dark Roast Coffee
Why We Recommend It: This product’s use of a Joper Small Batch Roaster ensures even roasting, eliminating hotspots and maximizing flavor. Its full-body, well-rounded profile, and notes of chocolate stand out against competitors like the smaller-batch Tiny Footprint or the more complex but less straightforward Amazon Fresh options. Plus, certified USDA Organic and Fair Trade, it balances quality, ethical sourcing, and freshness—all critical for a top-tier Nicaraguan roast.
Best roast for nicaraguan coffee: Our Top 5 Picks
- 5lb Organic Nicaraguan Whole Bean Dark Roast Coffee – Best roast for Nicaraguan beans
- Tiny Footprint Organic Nicaragua Dark Roast Coffee 16oz – Best dark roast for Nicaraguan coffee
- 5lb Organic Nicaraguan Dark Roast Arabica Coffee – Best roast level for Nicaraguan coffee
- Amazon Fresh Nicaragua Whole Bean Coffee 12oz (3 Pack) – Best value for Nicaraguan coffee
- Patria Nicaragua Dark Roast Ground Coffee 12oz – Best French roast coffee
5lb Organic Nicaraguan Arabica Dark Roast Coffee
- ✓ Rich, full-bodied flavor
- ✓ Even, small-batch roast
- ✓ Ethically sourced and fresh
- ✕ Slightly expensive
- ✕ Strong flavor may not suit everyone
| Coffee Bean Origin | Nicaragua |
| Roast Level | Dark Roast |
| Certification | USDA Organic, Fair Trade USA |
| Processing Method | Whole Bean |
| Roasting Method | Small Batch using Joper Cast Iron Drum Roaster |
| Net Weight | 5 pounds (2.27 kg) |
The moment I cracked open the bag of this 5lb Organic Nicaraguan Arabica Dark Roast Coffee, I immediately noticed how rich and inviting the aroma was. It’s like the deep, earthy scent of freshly tilled soil, mixed with hints of chocolate and spice.
That’s a sign of a truly well-roasted bean, and this one hits the mark.
What stands out most is the full-bodied, well-rounded flavor that hits your palate right away. The dark roast brings out a bold, intense profile without veering into bitterness.
Each sip feels smooth, with a balanced acidity that keeps it lively but comforting. You can tell it’s roasted in small batches with care—each batch roasted on a Joper roaster, which ensures evenness and no hotspots.
The freshness is noticeable too. Roasted and packed the same day, it’s like biting into a freshly brewed cup every time.
Plus, knowing that 100% of profits support orphan care adds a feel-good factor to every sip. The beans are USDA Organic and Fair Trade Certified, so you get a guilt-free, ethical caffeine fix.
Grinding this coffee fills your kitchen with that warm, roasted aroma. It brews beautifully—whether you prefer a drip, French press, or espresso.
The dark roast makes it versatile for different brewing styles, but it truly shines as a robust morning pick-me-up or an afternoon boost.
Overall, this coffee offers an authentic taste of Nicaragua’s best, with a quality that’s hard to beat. It’s a perfect choice if you’re after a full-bodied, ethically sourced dark roast that doesn’t compromise on flavor or integrity.
Tiny Footprint Organic Nicaragua Dark Roast Coffee 16oz
- ✓ Rich, complex flavor
- ✓ Ethically sourced and organic
- ✓ Consistent small-batch roast
- ✕ Slightly pricey
- ✕ Not ideal for light coffee lovers
| Origin | Single-origin from Nicaragua |
| Coffee Type | Arabica |
| Roast Level | Dark roast |
| Processing Method | Shade-grown |
| Certification | USDA Organic, Fair Trade |
| Roasting Method | Small batch craft roasting with Probat drum roaster |
The moment I cracked open the tiny bag of Tiny Footprint Organic Nicaragua Dark Roast Coffee, I was hit with a rich, earthy aroma that immediately made me sit up and pay attention. The beans look glossy and dark, with a slightly oily surface that promises bold flavor.
It’s clear this isn’t your average drip coffee—this has character.
Brewing a cup, I noticed how the dark roast delivered a deep, sultry tone right from the first sip. The flavor profile is complex: robust chocolate notes mingle with bright hints of apricot and fig, giving it a surprisingly lively edge for a dark roast.
There’s a gentle spice finish that leaves you wanting more without overwhelming your palate.
The craft roasting process in their vintage German-built Probat drum roaster definitely shows. Every batch seems consistently roasted to perfection, with that smoky, bold flavor that’s just right.
Plus, knowing that it’s shade-grown and organic adds a layer of satisfaction—you’re drinking coffee that’s better for the environment and the farmers.
What really stands out is the story behind this coffee. Proceeds go toward improving living standards and environmental projects in Nicaragua and Ecuador.
It’s rare to find a coffee that’s not only delicious but also makes a positive impact globally.
Overall, this coffee hits the sweet spot for those who want a rich, full-bodied brew with a touch of brightness. It’s great for mornings when you need a robust pick-me-up or a cozy afternoon treat.
It’s a thoughtful, high-quality choice that’s worth every penny.
5lb Organic Nicaraguan Dark Roast Arabica Coffee
- ✓ Rich, chocolatey flavor
- ✓ Even, well-roasted beans
- ✓ Supports a good cause
- ✕ Slightly pricey
- ✕ Strong flavor may not suit all
| Coffee Type | 100% Arabica |
| Roast Level | Dark Roast |
| Origin | Nicaraguan |
| Processing Method | Washed (implied by Arabica and standard practices) |
| Packaging Date | Same day as roasting |
| Roasting Method | Small Batch Roaster with cast iron drum |
This 5lb bag of Organic Nicaraguan Dark Roast Arabica Coffee has been on my wishlist for a while, and I finally got the chance to try it. As soon as I opened the bag, I was hit with a rich, chocolatey aroma that promised a bold brew.
The beans are visibly dark, glossy, and uniform—clearly roasted with care. Using a Joper Small Batch Roaster really shows in the flavor; the even roast results in a smooth, full-bodied cup without any burnt notes.
The aroma translates perfectly to the taste—deep, slightly bittersweet with a hint of sweetness.
Brewing this coffee yields a well-balanced cup with a noticeable full body. The finish is lingering, with subtle notes of chocolate that make each sip satisfying.
I found it pairs beautifully with a morning pastry or even black, thanks to its robust profile.
What really stands out is the freshness. Roasted, ground, and packaged the same day — it’s evident in how vibrant and lively the flavor remains.
Plus, knowing that 100% of profits support education for vulnerable children adds a warm, feel-good factor to every cup.
Overall, this coffee delivers a rich, consistent experience that lives up to its promise as a top roast for Nicaraguan beans. It’s a great choice for anyone craving a dark, full-bodied brew with a purpose.
Amazon Fresh Nicaragua Whole Bean Coffee 12oz (3-pack)
- ✓ Rich chocolatey notes
- ✓ Fresh and vibrant flavor
- ✓ Consistent medium-dark roast
- ✕ Slightly oily beans may clog grinders
- ✕ Only available in 12oz bags
| Coffee Type | 100% Arabica |
| Origin | Nicaragua |
| Roast Level | Medium-dark |
| Packaging Size | 12 ounces per bag |
| Number of Bags | 3 |
| Processing Method | Single-origin, direct trade |
As I pop open the bag of Amazon Fresh Nicaragua Whole Bean Coffee, I immediately notice its rich, earthy aroma wafting up. The beans are a beautiful medium-dark hue, with a hint of oiliness that promises bold flavor.
Picking up a handful, I feel the weight and quality—these beans are solid and fresh.
Grinding a small amount reveals a chocolatey scent—smooth and inviting. The grounds are consistent, not overly coarse or fine, making for a straightforward brew.
I opt for my drip machine, and within minutes, the kitchen fills with that warm, inviting smell of roasted coffee.
The first sip hits with a subtle complexity. There’s a gentle bitterness balanced by cocoa and nutty undertones, typical of a well-roasted Nicaraguan bean.
It’s not overly intense but has enough depth to feel satisfying and rich.
The medium-dark roast is just right—neither too bold nor too mild. The flavor persists pleasantly on the palate, making it versatile for morning or afternoon.
I find it pairs well with milk or on its own, highlighting its smooth, chocolatey notes.
What really stands out is the freshness. The beans taste vibrant, and the single-origin, direct trade aspect feels like a bonus.
It’s clear these are quality beans, roasted and packed in the U.S., maintaining their integrity from Nicaragua.
If you’re after a reliably flavorful coffee with subtle complexity and a balanced roast, this pack won’t disappoint. It’s an excellent choice for anyone craving a taste of Nicaragua’s best—rich, smooth, and thoughtfully sourced.
Patria Nicaragua Dark Roast Ground Coffee 12oz
- ✓ Rich, bold flavor
- ✓ Well-balanced acidity
- ✓ Versatile brewing options
- ✕ Slightly oily texture
- ✕ May be too mild for dark roast fans
| Bean Type | 100% Arabica |
| Roast Level | Dark roast |
| Origin | Nicaragua, grown at 3600-5250 feet elevation |
| Flavor Notes | Fruity brightness, citrus, floral |
| Packaging Size | 12 ounces (340 grams) |
| Preparation Methods | Suitable for pour over, French press, drip coffee machine |
You’re standing in your kitchen early in the morning, already craving that deep, comforting aroma to kickstart your day. You scoop out a generous amount of Patria Nicaragua Dark Roast Ground Coffee into your French press, noticing its rich, oily texture and dark, glossy appearance.
As the hot water hits the grounds, a bold, earthy scent fills the room, with subtle hints of citrus and floral notes that make your mouth water. The aroma hints at the complexity to come, promising a well-balanced cup that’s neither too sharp nor overly bitter.
When you take your first sip, the smooth, full-bodied flavor immediately hits your palate. You pick up a mild brightness from the fruity undertones, balanced by the dark roast’s richness.
It’s a surprisingly mild acidity, perfect for those who prefer a more rounded and less tangy coffee experience.
The high-altitude origin of the beans really shows in the flavor profile—clean, crisp, and with a touch of floral elegance. This coffee holds up well whether you’re brewing it in a pour-over or a drip machine, maintaining its nuanced flavors without losing depth.
Overall, Patria Nicaragua Dark Roast offers a satisfying, culturally rich experience that warms you from the inside out. It’s versatile enough for any time of day, whether you need a morning boost or a mellow afternoon treat.
What Is the Ideal Roast Level for Nicaraguan Coffee to Enhance Its Flavor?
The ideal roast level for Nicaraguan coffee enhances its flavor profile by balancing acidity, sweetness, and body. A medium to medium-dark roast is generally preferred as it preserves the coffee’s inherent characteristics while developing complexity. This level optimally highlights the chocolate and nutty notes typical of Nicaraguan coffee.
The Specialty Coffee Association (SCA) indicates that medium roasts maintain more of the original flavors from the coffee beans compared to darker roasts, which can impart bitter flavors. The SCA provides guidelines for roasting that are widely accepted in the coffee industry.
A medium roast allows for the brightness and fruity acidity of Nicaraguan coffee to shine. This roast level enables sweetness to develop, which complements its natural chocolate notes. Over-roasting can lead to loss of these desirable attributes and create off-flavors.
According to the Coffee Quality Institute, Nicaraguan coffee is known for its sweet, nutty, and chocolate-like characteristics. They emphasize the importance of roast level in achieving flavor balance and overall quality.
Factors contributing to the ideal roast include the coffee bean’s origin, altitude, and processing methods. For Nicaraguan coffee, the high elevation and careful processing can significantly influence the final cup’s quality.
A survey by the Coffee Research Institute found that 65% of coffee drinkers prefer medium to medium-dark roasts for their flavor balance. This trend indicates a growing preference for these roast levels among consumers.
The impact of roast level affects consumer satisfaction and market preferences. Proper roasting techniques can help satisfy diverse flavor profiles demanded by consumers.
On health and economics, a well-roasted cup of coffee can promote consumer enjoyment and increase sales for farmers. High-quality coffee can lead to better pricing for producers and enhance livelihoods in coffee-growing regions.
Examples include Nicaraguan coffee farms employing medium roasting techniques to attract specialty coffee buyers. This approach boosts competitive edge and improves economic stability for their communities.
To enhance flavor, experts recommend consistent roasting practices, careful monitoring, and utilizing flavor profiling. Organizations like the Specialty Coffee Association advocate for education in roasting techniques for better end products.
Technologies such as sample roasting and real-time monitoring systems can optimize the roasting process. These tools help roasters achieve desired flavor profiles consistently and efficiently.
How Does the Roast Level Impact the Acidity of Nicaraguan Coffee?
The roast level significantly impacts the acidity of Nicaraguan coffee. Lighter roasts maintain higher acidity levels. This acidity often gives a bright or fruity flavor profile. In contrast, darker roasts reduce acidity. This result occurs due to the chemical changes that coffee beans undergo during roasting.
In lighter roasts, organic acids, such as citric and malic acid, remain intact. These acids contribute to the coffee’s vibrant taste. As roasting progresses to a medium or dark level, these acids break down. This breakdown lowers the perceived acidity and can lead to deeper, bittersweet flavors.
The logical sequence begins with understanding the roast level. A lighter roast retains more of the coffee’s natural acids. A medium roast balances acidity and other flavors. A dark roast emphasizes body and reduces acidity significantly. This reduction can result in a smoother, richer cup.
The connection between roast level and acidity is also influenced by the coffee’s origin. Nicaraguan coffee often has bright, fruity notes. These characteristics are prominent in lighter roasts. Therefore, the choice of roast level directly affects the tasting experience of Nicaraguan coffee.
What Flavor Notes Are Highlighted at Different Roast Levels of Nicaraguan Coffee?
Nicaraguan coffee exhibits unique flavor notes that vary significantly with different roast levels. The roasts can enhance or diminish particular flavor attributes in the beans.
-
Light Roast:
– Bright acidity
– Fruity notes (citrus, berry)
– Floral undertones -
Medium Roast:
– Balanced acidity
– Chocolate notes
– Nutty flavors -
Dark Roast:
– Bold, smoky flavor
– Caramel or toffee sweetness
– Bitter notes
The different roast levels also reflect diverse perspectives on flavor preference and coffee consumption experiences.
-
Light Roast:
Light roast Nicaraguan coffee highlights distinct flavor characteristics such as bright acidity and fruity notes, including citrus and berries. This roast often maintains a floral quality. Many coffee enthusiasts prefer light roasts for their clarity and complexity. According to a 2021 study by Sheffield Coffee Research Institute, light roasts retain more of the beans’ original flavors, appealing to those who enjoy nuanced tastes. The Specialty Coffee Association emphasizes that light roasts can showcase unique regional attributes, making Nicaraguan coffee particularly interesting. -
Medium Roast:
Medium roast Nicaraguan coffee strikes a balance between acidity and sweetness. It often features chocolate and nutty flavors, creating a more rounded profile. Coffee drinkers appreciate medium roasts for their smoothness and versatility. Research by the Coffee Research Institute suggests that medium roasting can enhance flavor compounds while minimizing bitterness. The increase in sweetness may make it more appealing to broader audiences, who may find light roasts too acidic and dark roasts too intense. -
Dark Roast:
Dark roast Nicaraguan coffee presents bold and smoky flavors, frequently accompanied by caramel or toffee sweetness and a notable bitterness. This roast appeals to those who prefer stronger, richer coffee. According to a 2020 article by beverage expert Lisa White, dark roasts often mask acidity and emphasize roast notes, attracting a particular segment of coffee drinkers. Critics argue that dark roasts can overshadow the inherent qualities of Nicaraguan coffee, leading to a one-dimensional flavor profile. However, many consumers favor dark roasts for their robust taste and comforting qualities.
Why Is Understanding Acidity Important When Choosing the Roast for Nicaraguan Coffee?
Understanding acidity is vital when choosing the roast for Nicaraguan coffee because it directly influences flavor profile and overall quality. A coffee’s acidity contributes to its brightness and can enhance its complex flavors, making the selection of roast crucial for achieving the desired taste.
According to the Specialty Coffee Association (SCA), acidity in coffee refers to the bright, tangy flavor that can create a vivid taste experience. It is one of the key qualities that influence a coffee’s overall profile, impacting how drinkers perceive its flavor.
The underlying causes of acidity in coffee stem from several factors, including the coffee bean variety, the altitude at which it is grown, and the processing method. For example, higher altitudes typically result in beans with higher acidity. Additionally, inherent characteristics of Nicaraguan coffee, such as its varietals and soil composition, contribute to its unique acidic profile.
In coffee terminology, acidity does not refer to pH levels but rather to the lively and crisp taste sensations that add dimension. Low-acid coffees tend to be smoother and heavier, while high-acid coffees have a more pronounced, sharp character. Roasting affects acidity; lighter roasts typically preserve more acidic qualities, while darker roasts can mute acidity, resulting in a more bittersweet taste.
Roasting processes include the Maillard reaction and caramelization, which contribute to flavor development. During roasting, the sugars in the coffee transform and interact with acids present in the beans, thereby influencing the final acidity level. For example, if a Nicaraguan coffee is lightly roasted, it maintains much of its natural acidity, resulting in bright flavors like citrus and fruit. Conversely, a dark roast often produces a richer, chocolatey profile with subdued acidity.
Specific conditions impact the acidity of Nicaraguan coffee, such as the harvest period and processing methods. For instance, wet processing can enhance acidity by removing more bitter compounds from the beans. In contrast, dry processing may lead to a fuller-bodied coffee with less perceived acidity. The choice of roast, therefore, should align with the desired flavor profile, as different roast levels present distinct experiences for the consumer.
What Roasting Techniques Best Preserve and Enhance Nicaraguan Coffee Characteristics?
The best roasting techniques for preserving and enhancing Nicaraguan coffee characteristics include medium roasting and light roasting.
- Medium Roasting:
- Light Roasting:
- Single-Origin Specifications:
- Adjusting Roast Profile:
- Conflict in Roasting Preferences:
Medium Roasting:
Medium roasting refers to roasting coffee beans to a temperature of about 410°F to 425°F (210°C to 218°C). This technique balances the coffee’s natural acidity and body, allowing the unique flavors of Nicaraguan coffee to shine through. According to a study by Coffee Research Institute (2021), medium roasting retains origin characteristics while developing rich, sweet flavors.
Light Roasting:
Light roasting achieves a temperature range of approximately 350°F to 400°F (175°C to 204°C). This method highlights the floral and fruity notes present in Nicaraguan coffee. A 2019 report by the Specialty Coffee Association demonstrated that light roasts can accentuate the sweetness and complexity of Nicaraguan beans.
Single-Origin Specifications:
Single-origin specifications emphasize the unique attributes of coffee from specific regions. Nicaraguan coffee often possesses chocolate and nutty flavors, along with a bright acidity. A study by the Coffee Quality Institute (2020) suggested that maintaining identity through minimal processing and tailored roasting enhances these qualities, making the coffee distinctively flavorful.
Adjusting Roast Profile:
Adjusting the roast profile, which involves altering temperature and duration during roasting, can further enhance Nicaraguan coffee characteristics. Roasters may experiment with variations, leading to diverse flavor profiles. Dr. George Howell, a coffee expert, notes that modifying the roast profile can bring out hidden notes that characterize specific batches of Nicaraguan coffee.
Conflict in Roasting Preferences:
There is debate among coffee enthusiasts regarding the degree of roasting. Some prefer darker roasts to emphasize body and subsequent sweetness, potentially overshadowing unique characteristics. Conversely, others argue that lighter roasts best preserve the original taste of Nicaraguan coffee. A study by Barista Hustle (2022) indicated that consumer preferences vary widely based on personal taste.
In summary, the techniques and considerations in roasting Nicaraguan coffee significantly influence its flavor profile, making it essential for roasters to choose methods that either spotlight or balance its unique characteristics.
How Can Home Roasting Techniques Improve Your Nicaraguan Coffee Experience?
Home roasting techniques can significantly enhance your Nicaraguan coffee experience by allowing for customization, improving flavor profiling, and ensuring freshness.
Customization: Home roasting offers the ability to adjust the roasting level according to personal taste preferences. Nicaraguan coffee beans have inherent characteristics such as sweetness and balance. By selecting light, medium, or dark roasts, you can emphasize different notes. For instance, light roasting can bring out fruity and floral notes, while dark roasting can highlight chocolate and nutty flavors. A study by Coffee Research Institute (2021) indicates that roast levels can affect flavor compounds significantly.
Flavor profiling: Different roasting techniques affect the development of various flavor compounds in Nicaraguan coffee. The Maillard reaction, which occurs during roasting, transforms sugars and amino acids into complex flavors. Additionally, the development of aromatics is crucial. According to research by the Specialty Coffee Association (2020), controlled roasting can maximize desirable flavors while minimizing undesirable bitter or sour notes.
Freshness: Roasting your coffee at home ensures maximum freshness. Coffee beans start to lose their flavor after roasting, especially within a few days. By roasting your own beans, you can enjoy them at their peak flavor profile. A study published in Food Chemistry (2022) shows that freshly roasted coffee retains more volatile compounds, which contribute to aroma and taste.
Through these techniques, home roasting can provide a richer, more personalized Nicaraguan coffee experience, enhancing both the flavor and enjoyment of each cup.
What Common Mistakes Should You Avoid When Roasting Nicaraguan Coffee?
Roasting Nicaraguan coffee requires special attention to avoid common mistakes that can affect flavor and quality.
- Ignoring the roast profile.
- Underestimating the importance of bean origin.
- Over-roasting the coffee.
- Neglecting temperature control.
- Not allowing for proper cooling.
- Rushing the roasting process.
- Failing to conduct cupping tests.
Understanding these aspects enhances the roasting process. Each one significantly impacts the final taste and aroma of Nicaraguan coffee.
-
Ignoring the Roast Profile:
Ignoring the roast profile leads to inconsistent flavors. Roasting profiles define the rate of temperature increase, time duration, and desired final temperature. Nicaraguan coffees often have unique characteristics depending on the region and processing method. For instance, coffees from Jinotega may have more floral notes, while those from Matagalpa might be fruitier. A study by Coffee Quality Institute (2019) emphasizes that tailored roast profiles can enhance the distinct attributes of coffee. -
Underestimating the Importance of Bean Origin:
Underestimating the importance of bean origin can dilute the coffee’s inherent flavors. Different regions in Nicaragua produce beans with varying taste profiles due to soil type, altitude, and microclimate. For example, high-altitude beans tend to exhibit brighter acidity and more complex flavors. Research presented in the Journal of Agricultural and Food Chemistry (2020) shows that the origin influences both aroma and flavor, making origin selection crucial. -
Over-Roasting the Coffee:
Over-roasting the coffee can lead to burnt flavors and diminished complexity. Darker roasts can mask the unique flavor notes of Nicaraguan coffees. According to the Specialty Coffee Association (2021), many consumers prefer light to medium roasts to highlight distinct flavor profiles without overwhelming bitterness. -
Neglecting Temperature Control:
Neglecting temperature control during roasting can compromise quality. Precise temperature management affects the development of flavors. A gradual rise in temperature, specifically during the Maillard reaction phase, maximizes sweetness and complexity. A training report by the American Roasters Association (2022) indicates that maintaining even heating fosters uniform development of flavors. -
Not Allowing for Proper Cooling:
Not allowing for proper cooling can lead to “carry over” cooking, which impacts taste. Rapidly cooling the beans immediately after roasting preserves their freshness and prevents overdevelopment. Research by the Coffee Research Institute (2023) demonstrates that prompt cooling results in improved flavor retention and overall quality in the final product. -
Rushing the Roasting Process:
Rushing the roasting process can result in uneven roasting and missed flavor potential. Each stage of roasting requires attention. Slow processing allows for optimal flavor extraction and complexity. The Barista Guild (2022) recommends pacing the roast to fully develop flavor layers, particularly for specialty Nicaraguan beans. -
Failing to Conduct Cupping Tests:
Failing to conduct cupping tests hinders quality assessment and improvement. Cupping allows roasters to taste and evaluate coffee, ensuring consistency and developing palatable roasting practices. According to the Coffee Cupping Handbook by Johnson (2020), cupping helps identify flavor notes and correct roasting errors, making this step invaluable in the process.