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HomeCoffeesNicaragua Buenos Aires Maracaturra Anaerobic Natural 48Hr Espresso 250G
Dipilto, Nueva Segovia · Nicaragua

Nicaragua Buenos Aires Maracaturra Anaerobic Natural 48Hr Espresso 250G

Anaerobic Natural 48hr Maracaturra, grown at 1000 to 1750 masl

Roasted by Proud Mary Coffee Roasters

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryProud Mary Coffee Roasters· Melbourne, Australia
FarmBuenos Aires, Dipilto, Nueva Segovia, Nicaragua?
ProducerOlman Valladarez
ProcessAnaerobic Natural 48hr✓
Harvest—
Altitude1000 to 1750 masl✓
VarietiesMaracaturra✓
RoastEspresso✓
Tasting notesBlueberry, melon, honey✓

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

Flavor Profile

3NOTES
  • Blueberry
    Fruity › Berry › Blueberry
  • melon
    Fruity
  • honey
    Sweet › Brown Sugar › Honey

Supply Chain

  1. Farm

    Buenos Aires, Dipilto, Nueva Segovia, Nicaragua

    Grown by Olman Valladarez

  2. Roastery

    Proud Mary Coffee Roasters

  3. Coffee· viewing

    Nicaragua Buenos Aires Maracaturra Anaerobic Natural 48Hr Espresso 250G

Keep exploring the atlas

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

Tastes similarNicaragua Buenos Aires Maragogipe Anaerobic Natural 60Hr Espresso 200GNicaragua Buenos Aires Maracaturra Anaerobic Natural 48Hr Filter 250GNicaragua Buenos Aires Yellow Catuai Natural Espresso 250GNicaragua La Laguna Caturra Anaerobic Natural 72Hr Espresso 250GNicaragua Buenos Aires Maragogipe Honey Espresso 250GNicaragua Buenos Aires Maragogipe Natural Espresso 250GMore from this producerOlman Valladarez13More from this farmBuenos Aires4 moreSame variety, exploredMaracaturra70Similar flavour profileBlueberry, melon, honey1905Same processAnaerobic Natural 48hr1From the same originNicaragua542More from this roasterProud Mary Coffee Roasters736 coffees
Community

Brew recipes

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

ProcessAnaerobic Natural 48hrAltitude1000 to 1750 maslRoastEspresso
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