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HomeCoffeesVolcancitos Honey Espresso
Mozonte, Nueva Segovia · Nicaragua

Volcancitos Honey Espresso

Honey Catuaí rojo, grown at 1600 masl

Roasted by Right Side Coffee

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryRight Side Coffee· Barcelona, Spain
FarmLos Volcancitos, Nicaragua✓
ProducerSergio Gutiérrez
ProcessHoney✓
Harvest2024✓
Altitude1600 masl✓
ClimateTropical savanna
VarietiesCatuaí rojo✓
RoastEspresso✓
Tasting notesyellow fruits, champagne, honey sweetness✓

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

Flavor Profile

3NOTES
  • yellow fruits
    Fruity
  • honey sweetness
    Sweet › Brown Sugar › Honey
  • champagne
    not on the wheel

Supply Chain

  1. Farm

    Los Volcancitos, Nicaragua

    Grown by Sergio Gutiérrez · Mozonte, Nueva Segovia

  2. Harvest

    Honey · 2024

  3. Roastery

    Right Side Coffee

  4. Coffee· viewing

    Volcancitos Honey Espresso

Keep exploring the atlas

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

Tastes similarVolcancitos EspressoNicaragua El Limoncillo – mald espressoLa Esperanza Nat Mystic Espresso【Special Limited】NICARAGUA COE2022 La Esperanza HoneyVolcancitos FiltroPacamara Shake EspressoMore from this producerSergio Gutiérrez2More from this farmLos Volcancitos2 moreSame variety, exploredCatuaí rojo7Similar flavour profilefrutas amarillas, champagne, dulzor a miel24Same processHoney1614From the same originNicaragua542More from this roasterRight Side Coffee106 coffees
Community

Brew recipes

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

ProcessHoneyAltitude1600 maslRoastEspresso
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

Harvest sourceObserved