24th December

24th December

Nicaragua El Árbol

 

Roastery: Standout Coffee
Altitude: 1300 m. a. s. l.
Variety: Geisha
Processing: Carbonic Maceration Natural

Taste profile

Rose, raspberry, grapes, cherry.

Origin


El Árbol is located in Dipilto, a region in northern Nicaragua, and has the best conditions in Nicaragua for a great cup of coffee. El Arbol is located at 1300msl and the team focuses on getting the highest possible cup quality possible in Nicaragua. The farm is owned by World Barista Champ Sasa Sestic and all the processing is done by the team at Bridazul. The first gesha trees were planted in 2017 and are now producing astonishing gesha cherry. This year’s harvest is exceptional!
The coffee cherries have undergone a Carbonic Maceration fermentation in steel tanks in a temperature controlled room until a desired pH level is reached, after which it was dried on shaded African beds a few cherries deep to express fruit intensity and to maximize the original cultivar characteristics.

Recipe:


Preparation method: Hario Dripper V60
Grinding: Medium coarse (a little bit coarser from what you would use normally)
Water temperature: 93 °C
Amount of coffee: 15 g
Brew Time: 2:30-2:50

0:00 – 50 g bloom
0:30 – top up to 100 g
1:00 – top up to 150 g
1:30 – top up to 200 g
2:00 – top up to 250 g

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