Las Hortensias, Nicaragua, Anaerobic Natural
Summary
A filter coffee from Las Hortensias farm in Buenos Aires, Dipilto, Nueva Segovia, Nicaragua, produced by Ana Maria Albir Sotomayor. The Marsellesa variety is processed using anaerobic natural methods. It offers tropical fruit sweetness, sweet citrus notes, and a smooth almond finish.
V60
- Coffee in
- 20 g
- Water
- 300 g
- Time
- 2:30
- Temperature
- 89°C
- 1.Start with a 60g bloom for 35 seconds (35 s)
- 2.Then add water in 5 pours of 60g, allowing water to drain through each time before adding more, aim to finish at 2:30
Age best used 7-20 days after roast. Best freeze date 7-12 days after roast.
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
- Region
- Buenos Aires, Nueva Segovia, Dipilto
- Producer
- Ana Maria Albir Sotomayor
- Altitude
- 1250 - 1300 m.a.s.l
- Variety
- Marsellesa
- Notes
- Almond, Citrus
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The roaster
ONA Coffee is a specialty roaster based in Canberra, Australia, built on long-term relationships with producers and a commitment to sustainable sourcing. Best…
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