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.

HomeCoffeesEspresso Los Suyates (250g)
Dipilto · Nicaragua

Espresso Los Suyates (250g)

Natural (Carbonic Maceration) Parainema, grown at 1550 masl

Roasted by Mókuska Kaffeerösterei

Available now· checked 3 Aug
FarmRoaster-stated
Get this Coffee
Experience the Coffee Story

Details

RoasteryMókuska Kaffeerösterei· Stuttgart, Germany
FarmFinca Los Suyates, Dipilto, Nicaragua✓
ProducerMario Gonzalez
ProcessNatural (Carbonic Maceration)✓
Harvest—
Altitude1550 masl✓
ClimateTropical savanna
VarietiesParainema✓
Roast—
Tasting notestropical fruits, citrus, honey✓

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

Flavor Profile

3NOTES
  • tropical fruits
    Fruity
  • citrus
    Fruity › Citrus
  • honey
    Sweet › Brown Sugar › Honey

Supply Chain

  1. Farm

    Finca Los Suyates, Dipilto, Nicaragua

    Grown by Mario Gonzalez

  2. Roastery

    Mókuska Kaffeerösterei

  3. Coffee· viewing

    Espresso Los Suyates (250g)

Keep exploring the atlas

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

Tastes similarLAS MARIAS NicaraguaNicaragua Buenos Aires Maragogipe Honey Espresso 250GNicaragua Los Alpes Geisha Natural【Special Limited】NICARAGUA COE2022 La Esperanza HoneyLAS MARIAS Nicaragua (2022)NicaraguaSame variety, exploredParainema223Similar flavour profiletropical fruits, citrus, honey2247Same processNatural (Carbonic Maceration)1From the same originNicaragua542More from this roasterMókuska Kaffeerösterei19 coffees
Community

Brew recipes

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

ProcessNatural (Carbonic Maceration)Altitude1550 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