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HomeCoffeesBethania, Nicaragua (Natural Anaerobic)
Ocotal, Nueva Segovia · Nicaragua

Bethania, Nicaragua (Natural Anaerobic)

Anaerobic Natural Maracaturra

Roasted by Big Lake Coffee

Recently sold out· checked 28 Jun
FarmRoaster-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

RoasteryBig Lake Coffee· Östersund, Sweden
FarmFinca Bethania, Ocotal, Nueva Segovia, Nicaragua✓
ProducerAna & Marta Albir
ProcessAnaerobic NaturalAnaerobisk Natural (Bärtorkat 3–4 dagar syrefritt, därefter 15 dagar på bädd)✓
Harvest—
Altitude—
ClimateTropical savanna
VarietiesMaracaturra✓
Roast—
Tasting noteswiney, intensely fruity, complex✓

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

Flavor Profile

2NOTES
  • winey
    Sour/Fermented › Alcohol/Fermented › Winey
  • intensely fruity
    Fruity

Supply Chain

  1. Farm

    Finca Bethania, Ocotal, Nueva Segovia, Nicaragua

    Grown by Ana & Marta Albir

  2. Roastery

    Big Lake Coffee

  3. Coffee· viewing

    Bethania, Nicaragua (Natural Anaerobic)

Keep exploring the atlas

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

Tastes similarBethania NicaraguaNicaragua La Laguna Caturra Anaerobic Natural 72Hr Espresso 250GNicaragua Placeres Cold Fermentation Anaerobic NaturalNicaragua - Los Placeres: Anaerobic Natural, EthiosarBethania - kaffe från NicaraguaBethaniaMore from this farmFinca Bethania5 moreSame variety, exploredMaracaturra70Similar flavour profilevinous, intensely fruity, complex50Same processAnaerobic Natural776From the same originNicaragua542More from this roasterBig Lake Coffee16 coffees
Community

Brew recipes

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

ProcessAnaerobic Natural
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