Café Piha
El Árbol (pacas)
OriginNicaragua
ProcessCarbonic Maceration
Summary
Single-origin coffee from the El Arbol farm in Nueva Segovia, Nicaragua, produced by Claudia Lovo as part of the Bridazul project. Pacas variety, carbonic maceration process. Cup profile: black cherry, cocoa, prune, and chardonnay; winey acidity, full body, persistent and fruity finish.
AI-assisted description, based on roaster & cupping data.
Go to webshopBrew guide
Espresso
- Coffee in
- 18.5 g
- Coffee out
- 55 g
- Time
- 26 s
2 cups
Filter
- Coffee in
- 19.5 g
- Water
- 250 g
- Time
- 3:00
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Claudia Lovo
- Altitude
- 1100 - 1300 m.a.s.l
- Variety
- Pacas
- Notes
- Cocoa, Black Cherry, Prune
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The roaster
Bordeaux-based Café Piha is a specialty coffee roaster and café born from wind, travel, and a New Zealand beach. Founders Pierre and Carole named it after a ki…
AI-assisted description, based on roaster & cupping data.
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