Flavour
Aroma of spices and orange peel. Taste notes of dark chocolate, forest fruits and red wine.
Origin
Farm Massif, Dipilto-Jalapa region, Nicaragua. Luis Miranda's new project (with whom we have worked for over 7 years in Panama) is located in a nature reserve in the north of the country. It aims to combine the organic cultivation of exotic varieties with an innovative approach to processing.
Get to know Luis
Get to know Luis
Processing & Variety
A blend of Caturra, H3 and Catigua varieties processed by a combination of dry fermentation (40%) and wet fermentation (60%) followed by drying on wooden African beds and finishing on shaded concrete patios.
Brewing Tips
Coffee dose: 20 g, temperature: 94 °C, water weight: 330 g and extraction time: approx. 4 min.
We recommend letting the coffee rest, use bottled water and quality burr grinder.
How to brew coffee at home
We recommend letting the coffee rest, use bottled water and quality burr grinder.
How to brew coffee at home
