Catimor Natural
Summary
This coffee comes from Finca Escénica in the Estelí region of Nicaragua, grown at approximately 1,300 meters above sea level. It is a Catimor variety processed using the natural (sun-dried) method. Roasted light, it offers tasting notes of plum, orange, and candied yam with a vibrant, fruit-forward profile.
Espresso
Ratio 1:2- Coffee in
- 18 g
- Coffee out
- 36 g
- Time
- 25 s
- Temperature
- 93°C
Grind: fine-ground
Tamp firmly; brew at ~9 bar.
V60
Ratio 1:15- Coffee in
- 20 g
- Water
- 300 g
- Time
- 2:20
- Temperature
- 94°C
Grind: medium-fine
- 0:00Bloom with 40g water. (30 s)
- 0:30Continue slow-pours, finishing by 1:30. (1:00)
Rinse the V60 filter before brewing.
Chemex
Ratio 1:15- Coffee in
- 20 g
- Water
- 300 g
- Time
- 3:30
- Temperature
- 94°C
Grind: medium-coarse
- 0:00Bloom with 40g water. (30 s)
- 0:30Pour remaining water in steady circles, finishing by 1:30. (1:00)
Rinse the filter before brewing.
French press
Ratio 1:15- Coffee in
- 20 g
- Water
- 300 g
- Time
- 2:20
- Temperature
- 96°C
Grind: medium-ground
- 0:00Pour 300g water at 96°C, fully saturating the grounds.
- 2:00Give one gentle stir.
- 2:20Press slowly. (15 s)
Pre-heat the press; decant right away after pressing.
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
- Finca Escénica
- Altitude
- 1300 m.a.s.l
- Variety
- Catimor
- Notes
- Plum, Orange
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The roaster
Old World Coffee Roasters operates out of Reno, Nevada, a small-batch specialty coffee roaster blending old-world sensibility with new-world energy. Their line…
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