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HomeCoffeesNicaragua Maximino Palacios
Jinotega · Nicaragua

Nicaragua Maximino Palacios

Carbonic Macerated Natural Catuai, grown at 1250 masl

Roasted by Perc Coffee

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryPerc Coffee· Savannah, USA
FarmSanta Adela, Jinotega, Nicaragua?
ProducerMaximino Palacios
ProcessCarbonic Macerated Natural✓
Harvest—
Altitude1250 masl✓
ClimateTropical savanna
VarietiesCatuai✓
Roast—
Tasting notescherry lifesavers, orange marmalade, fuji apple✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • cherry lifesavers
    Fruity › Cherry
  • orange marmalade
    Fruity › Citrus › Orange
  • fuji apple
    Fruity › Apple

Supply Chain

  1. Farm

    Santa Adela, Jinotega, Nicaragua

    Grown by Maximino Palacios

  2. Roastery

    Perc Coffee

  3. Coffee· viewing

    Nicaragua Maximino Palacios

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarNicaragua CorralesNicaragua Fincas MierischYello – NicaraguaBaya – NicaraguaCafe X Panther NicaraguaLAS MARIAS Nicaragua (2022)Same variety, exploredCatuai1933Similar flavour profilecherry lifesavers, orange marmalade, Fuji apples53Same processCarbonic Macerated Natural7From the same originNicaragua542More from this roasterPerc Coffee102 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessCarbonic Macerated NaturalAltitude1250 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability