Sundown - Nicaragua Half Caff

£13.00

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Origin : Nicaragua

Tasting Notes : Pear, Spiced Chocolate & Raisin

Quantity

We drink a lot of coffee at our roastery, so totally understand that sometimes you want a brew with all the flavour, but with half the kick. That's exactly why we created Sundown, a coffee that's perfect for slow mornings, late afternoon pick-me-ups or evening espresso martinis. All with just half the caffeine buzz. We’ve paired two lots from the same region of Nicaragua - one decaf and one full caffeine - to give you the best of both.

Our decaf comes from Finca San Luis and Finca Santa Martha in the fertile coffee-growing region of San Ramón. These family run farms are known for their focus on quality and careful cultivation and harvesting.

The coffee is decaffeinated using the natural Ethyl Acetate (EA) process, with ethyl acetate derived from sugar cane and vegetables. This gently removes caffeine while preserving the coffee’s sweetness, aroma and complexity.

The caffeinated half is produced by Cafetos de Segovia, a family run specialty coffee producer, dry mill and exporter founded in 2015 by third-generation producers Ana and Martha Albir. Working with producers across Nueva Segovia, they focus on high-quality Arabica and careful processing to preserve the distinctive character of coffees from the region.

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Process Washed & Sugarcane Decaf

Variety Catimor, Catuai & Maragogype

Altitude 1200 - 1400 masl

Region San Ramón

Producers

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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Sundown - Nicaragua Half Caff