ESPRESSO
Nicaragua El Cipres, Natural

SINGLE ORIGIN – ESPRESSO

Originally a cattle farm, Isacio Javir Albir began moving into coffee production by planting a number of different varietals such as Masellesa, Parainema, Catuai and Obata. The farm has also been experimenting with processing using natural, honey and washed processing methods, using extended fermentation to create unique and powerful flavour profiles.This natural processed Maracaturra has been siphoned to remove defective cherries, before fermentation and drying on raised beds for 3-4 weeks.

This natural processed Maracaturra is chatacterised by notes of black tea, peach and a citrus-like acidity.

  • Flavour profile

    Black Tea

    Citrus
    Peach

  • Quality score

    Coffee beans are judged on a 100-point scoring system that assesses body, balance, uniformity, sweetness, clarity and acidity. Coffee scoring 80+ points is considered specialty coffee.

  • Brew guide
    AGE BEST USED
    14-30 days after roast
    METHOD
    Espresso
    DOSE
    21g
    BREW WEIGHT
    40g
    BREW TIME
    25-26 seconds
    TEMPERATURE
    93.5°C
  • Origin
    • Nicaragua (100%)
      CountryNicaragua
      FarmEl Cipres
      ProducerIsacio Javier Albir
      RegionNueva Segovia
      VarietalMaracaturra
      ProcessNatural
      Altitude1200masl