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Nicaragua - El Diablo
Nicaragua - El Diablo
Regular price
£13.00
Regular price
Sale price
£13.00
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Origin: Nicaragua
Tasting Notes : Orange Peel, Dandelion and Burdock & Maple Syrup
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Description
Description
Grown on the steep slopes of the Cerro Datanlí-El Diablo Natural Reserve, this Nicaraguan coffee thrives at 1,300 masl beneath a lush cloud forest. Datanlí means "where water falls," a nod to the many streams that rise in these mountains and nourish the farms below, which average 20 hectares. Catuaí, Caturra and Catimor cherries are hand-picked ripe, fermented in tiled tanks for 36 to 48 hours, then dried on raised beds for 30 to 45 days.
The natural processing means the cherries are dried whole, with the fruit still on the seed. As they dry, sugars and mucilage stay in contact with the bean while fermentation continues inside the cherry. This slow exchange builds sweetness, fruit character and a rounder, more layered cup. It also adds a touch of herbal depth, that makes Dandelion & Burdock notes so distinctive.
Process
Natural
Variety
Catuai, Caturra & Catimor
Altitude
1300 masl
Region
Jinotega
Producer
Smallholder Producers
Nicaragua - El Diablo
Grown on the steep slopes of the Cerro Datanlí-El Diablo Natural Reserve, this Nicaraguan coffee thrives at 1,300 masl beneath a lush cloud forest. Datanlí means "where water falls," a nod to the many streams that rise in these mountains and nourish the farms below, which average 20 hectares.
Filter Brewing
What you'll need:
15g Coffee (Medium-fine Grind) per 250g Water
V60 Dripper
Filter Papers
Digital Scales
Mug or Carafe
Coffee Grinder
Kettle (Ideally one with a gooseneck)
Step-by-step:
1. Rinse your filter paper and then empty your carafe.
3. Grind your coffee so it's fresh.
2. Add coffee to your filter and gently shake to flatten the bed.
3. Bloom. Pour 50g of hot water over the grounds, swirl and wait 30 seconds.
4. Pour to up to 150g at 1 minute, then the remaining water by 2 minutes.
5. Give the brewer a little swirl, aiming for the total brew time to be 2.5 to 3 minutes.
6. Enjoy!
If you'd like to mix things up, try a Clever Dripper.
Mastering a Cafetiere
What you'll need:
15g Coffee (Coarse Grind) to 250g Water
Cafetiere
Digital Scales
Coffee Grinder
Kettle
Step-by-step:
1. Pre-heat your cafetiere so it's up to temperature.
2. Add coffee and begin pouring the hot water into the cafetiere in a circular motion.
3. Stir the top later gently to break up the top later.
4. Place the lid on without pushing down the plunger. Leave to brew for 4 minutes.
5. Plunge slowly and steadily to the bottom.
6. Serve straight away!
If you'd like to step out of your comfort zone, try an Aeropress.
Dialing in Espresso
What you'll need:
18g Coffee (Fine Grind)
Espresso Machine
Digital Scales
Coffee Grinder
The Golden Ratio:
For espresso, you'll normally see a 1:2 ratio. A double shot of espresso will commonly require 18g of finely-ground coffee, giving you 36g of espresso. The total shot time should be between 25-30 seconds.
Top Tips:
- Evenly distribute your ground coffee when it's in your portafilter.
- When you tamping your coffee, ensure your press hard and flat.
Dialing in:
If your espresso is running through too fast (under 25 seconds) then adjust your grind size to finer. If it's running through too slowly, make your grinds coarser, allowing the water to run through faster.
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