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Nicaragua Miraflor, Natural

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$17.00
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$17.00
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Lime, sugar syrup, chocolate, cherry.
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COFFEE PROFILE

Marsellesa is a variety obtained from the hybridization of Sarchimor and Caturra. It is sought after for its superior cup quality and its resistance to leaf rust.

TASTES LIKE Lime, sugar syrup, chocolate, cherry
ROAST Filter
COMPONENTS Nicaragua Miraflor, Natural

SOURCING

The cup profile is notably high in acidity, making it a perfect contender to produce incredible Natural processed coffees.

PRODUCER Luis Emilio Valladarez Zelaya
REGION Dipilto, Nueva Segovai
VARIETAL Marsellesa
PROCESS Natural
ALTITUDE 800-900masl
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Origin

Dipilto, Nueva Segovia

Miraflor is located in the Dipilto region of Nueva Segovia, in the north of Nicaragua. Luis has worked to diversify the quality of his coffee and has experimented with the Marsellesa variety. This natural Marsellesa lot is picked at 18°- 20° brix before being sorted according to maturation and size. It is dried over four days under 73% shade on African beds. Following this, the coffee is exposed to direct sunlight for 18-20 days.

BREW GUIDE

How to get the best cup

AGE BEST USED 14-24 days after roast
DOSE 20g
WATER AMOUNT 300g
TEMPERATURE 92°C
BREW DURATION 2:30
POURS 5 pours (60g, 60g, 60g, 60g, 60g)
FREEZE DATE 11-15 days after roast