Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesNICARAGUA BUENOS AIRES WASHED
Buenos Aires · Nicaragua

NICARAGUA BUENOS AIRES WASHED

Washed, grown at 1200 to 1700 masl

Roasted by 220 Grad Rösthaus

Available now· checked 30 Jul
RegionEstimated
Get this Coffee
Experience the Coffee Story

Details

Roastery220 Grad Rösthaus· Salzburg, Austria
Region & CountryBuenos Aires, Nicaragua✓
Producer—
ProcessWashedNICARAGUA BUENOS AIRES WASHED✓
Harvest—
Altitude1200 to 1700 masl
Varieties—
Roast—
Tasting notescitrus, dried fruit, full body✓

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

Flavor Profile

2NOTES
  • citrus
    Fruity › Citrus
  • dried fruit
    Fruity › Dried

Supply Chain

  1. Region & Country

    Buenos Aires, Nicaragua

  2. Roastery

    220 Grad Rösthaus

  3. Coffee· viewing

    NICARAGUA BUENOS AIRES WASHED

Keep exploring the atlas

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

Tastes similarNicaragua Buenos Aires Maracaturra Washed Espresso 250GColombia Las Pulgas - Fully WashedLos Romerillos AAA WashedGUATEMALA Finca Rosma Rosmarago WashedPERU Hugo SL9 Washed WXHuila Colombian WashedSimilar flavour profilecitrus, dried fruit, full body1356Same processWashed13025From the same originNicaragua542More from this roaster220 Grad Rösthaus9 coffees
Community

Brew recipes

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

ProcessWashedAltitude1200 to 1700 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