ESPRESSO
Roasters’ Selection: Nicaraguan Honey

SINGLE ORIGIN - ESPRESSO

For our Roasters’ Selection blend this month, we have chosen to create a blend of our favourite honey process coffees from 2020 harvest lots from the Dipilto region of Nicaragua. These lots are all prepared using the same process and come from three different farms: Agua Sarca, San Jose, and Buena Vista. Roasted for preparation as an espresso, this October expression of Roasters’ Selection has been designed to showcase a specific processing technique of Nicaraguan coffees. It is arranged in a way to celebrate the unique flavour experience you get in the cup from honey processed coffees from this area.

This special selection of Nicaraguan lots is characterised by notes of crisp fruit and delicate white tea notes. A crisp green apple note on the first sip settles into a yellow peach note as the espresso cools, accompanied by a white tea note and a hint of raw sugar on the finish.

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  • Flavour profile

    Green apple
    Yellow peach
    White tea
    Raw sugar

  • Brew guide
    AGE BEST USED
    9-20 days after roast
    METHOD
    Espresso
    DOSE
    20g
    EXTRACTION VOLUME
    42g
    EXTRACTION TIME
    24-28 seconds
    TEMPERATURE
    93.5°C
    FREEZE DATE
    10-12 days after roast, centrifuge tube -20 degrees c
  • Origin
    • Nicaragua (100%)
      CountryNicaraguan
      FarmVarious
      ProducerVarious
      RegionDipilto
      VarietalMarsellesa, Java
      ProcessHoney (100%)
      Altitude1350 masl