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HomeCoffeesNicaragua Jinotega Coffee
Jinotega · Nicaragua

Nicaragua Jinotega Coffee

Washed Caturra, Catual, Bourbon, Catimor, Marogogype, grown at 980 to 1400 masl

Roasted by Press Coffee - The Roastery

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

RoasteryPress Coffee - The Roastery· Phoenix, USA
CooperativeCooperative Multifunctional Family Coffee R.L. (COMULFAC), Jinotega, Nicaragua✓
Producer—
ProcessWashed✓
Harvest—
Altitude980 to 1400 masl✓
ClimateTropical monsoon
VarietiesCaturra, Catual, Bourbon, Catimor, Marogogype✓
RoastMedium-Light✓
Tasting notestoasted almond, caramel, citrus peel✓

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

Flavor Profile

3NOTES
  • toasted almond
    Nutty/Cocoa › Almond
  • caramel
    Sweet › Brown Sugar
  • citrus peel
    Fruity › Citrus

Supply Chain

  1. Cooperative

    Cooperative Multifunctional Family Coffee R.L. (COMULFAC), Jinotega, Nicaragua

  2. Roastery

    Press Coffee - The Roastery

  3. Coffee· viewing

    Nicaragua Jinotega Coffee

Keep exploring the atlas

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

Tastes similarNicaragua Jinotega (BIO-Espresso)Nicaragua Jinotega KaffeeNicaragua Matagalpa CoffeeNicaragua Pacamara Specialty Coffee - CaffèlabNicaragua Los Papeles Single Origin CoffeeNicaragua Alto de JinotegaSame variety, exploredCaturra3255Bourbon2353Catimor525Similar flavour profiletoasted almond, caramel, citrus peel2059Same processWashed13025From the same originNicaragua542More from this roasterPress Coffee - The Roastery143 coffees
Community

Brew recipes

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

ProcessWashedAltitude980 to 1400 maslRoastMedium-Light
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

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