Era
Summary
A single-origin espresso coffee from Nicaragua's Dipilto region, produced by Guillermo Montenegro and his wife Rosa at Finca El Poste. Processed using the washed method at La Estrella mill in Ocotal. The Caturra variety offers a flavour profile of stone fruit, almonds, and molasses with elegant mild acidity. Recommended espresso recipe: 18-19g dose, 94°C water, 45-50g yield in 28-35 seconds.
Espresso
- Coffee in
- 18 g
- Coffee out
- 45 g
- Time
- 28 s
- Temperature
- 94°C
We recommend letting the coffee rest, using bottled water, and precision baskets.
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
- Espresso
- Decaffeinated
- No
- Producer
- Guillermo Montenegro
- Variety
- Caturra
- Notes
- Molasses, Almond, Stone Fruit
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The roaster
Doubleshot is a specialty coffee roaster based in Czechia, sourcing directly from producers they know personally across continents. Their top tier is called Fu…
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