Nicaragua
Nicaragua Jinotega
Jinotega · 1100–1600 masl · washed
Balanced, comforting Central American profile with cocoa and soft citrus.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Nicaragua Jinotega | 6 | 5 | 6 | 4 | 6 | 7 |
Details
- Varieties
- Caturra, Catuai, Maragogype
- Roast
- medium
- Harvest
- Dec, Jan, Feb, Mar
Tasting notes
ChocolateCashewOrangeBrown Sugar
Brewing recommendations
Espressoaffinity 8/10
Grind
fine (260µm)
Temp
93°C
Ratio
1:2
Brew
28s
Smooth chocolate shot; milk-friendly.
Pour-Over V60affinity 7/10
Grind
medium-fine (600µm)
Temp
93°C
Ratio
1:16
Brew
210s
Balanced cocoa-orange cup.
French Pressaffinity 7/10
Grind
coarse (1000µm)
Temp
95°C
Ratio
1:15
Brew
240s
Nutty and full.
Chemexaffinity 6/10
Grind
medium (800µm)
Temp
94°C
Ratio
1:17
Brew
270s
Tea-like clarity; chocolate and cashew shine through.
Kalita Waveaffinity 6/10
Grind
medium (800µm)
Temp
93°C
Ratio
1:16
Brew
240s
Balanced extraction; chocolate and cashew with rounded sweetness.
AeroPressaffinity 6/10
Grind
medium-fine (600µm)
Temp
85°C
Ratio
1:14
Brew
90s
Versatile cup; chocolate and cashew with soft acidity.
Cold Brewaffinity 6/10
Grind
coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; chocolate and cashew without the bite.
Moka Potaffinity 5/10
Grind
fine (260µm)
Temp
96°C
Ratio
1:7
Brew
300s
Bold and rich; chocolate and cashew in a concentrated cup.