Hle Nido 4 Fc
Summary
HLE NIDO 4 FC is a black label nano lot of Geisha from Hacienda La Esmeralda's Nido plot in Cañas Verdes, Boquete, Panama, grown at 2050 masl. The cherries were picked February 2025, depulped and cold fermented in stainless steel for 48 hours at 16 °C, then dried for 21 days on raised beds with climate-controlled airflow. Cup shows white blossom, jasmine, lychee, rambutan, honey and ripe peach, perfumed and clean.
Pour over
Ratio 1:15- Coffee in
- 16 g
- Water
- 240 g
- Time
- 2:10
- Temperature
- 93°C
Grind: Medium coarse
- 0:00Pour 80 g of 93°C water. Wet all the grounds evenly. No dry spots.
- 0:40Pour 80 g of 93°C water. Builds sweetness and balance.
- 1:20Pour 80 g of 85°C water. Pour gently and let the brew finish naturally.
Water minerals 40-80 ppm; filter SOLO / Hiflux.
Hario Switch
Ratio 1:14- Coffee in
- 14 g
- Water
- 200 g
- Time
- 2:50
Grind: Medium coarse
- 0:00Soak with 94°C water so water reaches every particle.
- 1:00Let it fully drain.
- 1:20Close between 1:20–1:25, then start Phase 2.
- 1:20Soak again with 80°C water. Builds sweetness, texture, and clarity.
- 2:20Let it fully drain.
- 2:40Close between 1:20–1:25. Done.
Water minerals 40-80 ppm; filter SOLO / Hiflux. Valve brewer; two phases: penetration and development.
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
- Filter
- Decaffeinated
- No
- Cupping score
- 100
- Producer
- Hacienda La Esmeralda
- Altitude
- 2050 m.a.s.l
- Variety
- Geisha
- Notes
- Lychee, Peach, Honey, Rambutan, Jasmine
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The roaster
Mazelab is a specialty coffee roaster in Prague, Czechia, the hands-on project of Jackie and Thu—life partners who met over a shared cup. They started roasting…
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