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HomeCoffeesNicaragua
Dipilto-Jalapa mountain range · Nicaragua

Nicaragua

Natural Pacamara, grown at 1350 to 1800 masl

Roasted by HEY! Café & Coffee Roastery

Stock not confirmed
FarmRoaster-stated
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Details

RoasteryHEY! Café & Coffee Roastery· New Orleans, USA
FarmFinca Un Regalo de Dios, Dipilto-Jalapa mountain range, Nicaragua✓
ProducerLuis Alberto
ProcessNaturalnatural (25-30 days drying process)✓
Harvest—
Altitude1350 to 1800 masl✓
ClimateTropical savanna
VarietiesPacamara✓
Roast—
Tasting notesraspberry, ripe red fruit, raw honey✓

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

Flavor Profile

3NOTES
  • raspberry
    Fruity › Berry › Raspberry
  • ripe red fruit
    Fruity › Berry
  • raw honey
    Green/Vegetative › Raw

Supply Chain

  1. Farm

    Finca Un Regalo de Dios, Dipilto-Jalapa mountain range, Nicaragua

    Grown by Luis Alberto

  2. Roastery

    HEY! Café & Coffee Roastery

  3. Coffee· viewing

    Nicaragua

Keep exploring the atlas

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

Tastes similarNicaragua El LimoncilloIl ritorno del NicaraguaLAS MARIAS NicaraguaNicaragua CavallinoNICARAGUA El Carmen Maracaturra HoneyNicaragua San JoséMore from this producerLuis Alberto33More from this farmFinca Un Regalo de Dios3 moreSame variety, exploredPacamara410Similar flavour profileraspberry, ripe red fruit, raw honey638Same processNatural7627From the same originNicaragua542More from this roasterHEY! Café & Coffee Roastery40 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1350 to 1800 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