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HomeCoffeesCinco De Junio
Madriz · Nicaragua

Cinco De Junio

Washed Caturra, Catimor, Bourbon, Catuai, grown at 1150 to 1500 masl

Roasted by Counter Culture Coffee

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

RoasteryCounter Culture Coffee· Dallas, USA
CooperativeCinco de Junio cooperative, Nicaragua✓
Producer—
ProcessWashed✓
HarvestDecember 2024–March 2025✓
Altitude1150 to 1500 masl✓
ClimateTropical savanna
VarietiesCaturra, Catimor, Bourbon, Catuai✓
Roast—
Tasting notespear, dark chocolate, almond✓

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

Flavor Profile

3NOTES
  • pear
    Fruity › Pear
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • almond
    Nutty/Cocoa › Almond

Supply Chain

  1. Cooperative

    Cinco de Junio cooperative, Nicaragua

    Madriz

  2. Harvest

    4 varietals · Washed · 2024

  3. Roastery

    Counter Culture Coffee

  4. Coffee· viewing

    Cinco De Junio

Keep exploring the atlas

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

Tastes similarNicaragua Finca El CiprésNicaragua MaragogypeNicaragua El LimoncilloNicaragua Laurina La EscondidaNicaragua CavallinoNicaragua Finca RamonSame variety, exploredCaturra3255Catimor525Bourbon2353Catuai1933Similar flavour profilepear, dark chocolate, almond1885Same processWashed13025From the same originNicaragua542More from this roasterCounter Culture Coffee131 coffees
Community

Brew recipes

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

ProcessWashedAltitude1150 to 1500 masl
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

Harvest sourceObserved