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HomeCoffeesLa Estrella 24
Ocotal, Nueva Segovia · Nicaragua

La Estrella 24

Washed Caturra, Catuai, Bourbon, grown at 1200 masl

Roasted by Commonfolk Coffee Company

Recently sold out· checked 3 Aug
RegionEstimated
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

RoasteryCommonfolk Coffee Company· Mornington Peninsula, Australia
Region & CountryOcotal, Nueva Segovia, Nicaragua✓
Producer—
ProcessWashed✓
Harvest2024✓
Altitude1200 masl✓
VarietiesCaturra, Catuai, Bourbon✓
RoastEspresso✓
Tasting notesRed Delicious, Satsuma, milk chocolate✓

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

Flavor Profile

3NOTES
  • milk chocolate
    Nutty/Cocoa › Chocolate
  • Red Delicious
    not on the wheel
  • Satsuma
    not on the wheel

Supply Chain

  1. Region & Country

    Ocotal, Nueva Segovia, Nicaragua

  2. Harvest

    2024

    stated by the roaster, no harvest year to match on

  3. Roastery

    Commonfolk Coffee Company

  4. Coffee· viewing

    La Estrella 24

Keep exploring the atlas

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

Tastes similarLa Estrella 25La Estrella 23La Estrella, WashedNicaragua Finca El CiprésEl Paradiso - № 5Nicaragua - Nueva SegoviaSame variety, exploredCaturra3255Catuai1933Bourbon2353Similar flavour profileRed Delicious, Satsuma, milk chocolate1113Same processWashed13025From the same originNicaragua542More from this roasterCommonfolk Coffee Company264 coffees
Community

Brew recipes

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

ProcessWashedAltitude1200 maslRoastEspresso
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