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HomeCoffeesCoffee Of The Month Nicaragua Las Morenitas
Jinotega and Matagalpa · Nicaragua

Coffee Of The Month Nicaragua Las Morenitas

Washed Caturra, Catuai, Marsellesa, grown at 1000 to 1250 masl

Roasted by The Bean Shop

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryThe Bean Shop· Perth, United Kingdom
FarmLas Morenitas, Jinotega and Matagalpa, Nicaragua✓
ProducerVictor Robelo
ProcessWashedOnce harvested, the coffee is fully washed and processed on the farm✓
Harvest—
Altitude1000 to 1250 masl✓
ClimateTropical savanna
VarietiesCaturra, Catuai, Marsellesa✓
Roast—
Tasting noteschocolate, pear, brown sugar, sweet pineapple✓

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

Flavor Profile

4NOTES
  • chocolate
    Nutty/Cocoa › Chocolate
  • pear
    Fruity › Pear
  • brown sugar
    Sweet › Brown Sugar
  • sweet pineapple
    Fruity › Pineapple

Supply Chain

  1. Farm

    Las Morenitas, Jinotega and Matagalpa, Nicaragua

    Grown by Victor Robelo

  2. Roastery

    The Bean Shop

  3. Coffee· viewing

    Coffee Of The Month Nicaragua Las Morenitas

Keep exploring the atlas

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

Tastes similarNicaragua Matagalpa CoffeeNicaragua CavallinoSpecialty Coffee NicaraguaNicaragua Finca El Pastoral CoffeeOrganic Nicaragua - Red Rooster CoffeeNicaragua - Pacamara — Hyperion Coffee CoMore from this producerVictor Robelo1Same variety, exploredCaturra3255Catuai1933Marsellesa101Similar flavour profilechocolate, pear, brown sugar2766Same processWashed13025From the same originNicaragua542More from this roasterThe Bean Shop25 coffees
Community

Brew recipes

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

ProcessWashedAltitude1000 to 1250 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