Gregorio Roberto Herrera
Summary
A Nicaraguan coffee from producer Gregorio Roberto Herrera, grown at Finca La Estrella in Nueva Segovia at 1471 meters above sea level. The farm is 80% Caturra and 20% Catuaí, and this lot is 100% Caturra. It undergoes a 36-hour anaerobic fermentation followed by washing, resulting in a highly fruity profile with notes of red apple, frangipane, and passionfruit. Roasted omni for both filter and espresso.
Espresso
Ratio 1:3- Coffee in
- 20 g
- Coffee out
- 60 g
- Time
- 24 s
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
- Cupping score
- 85
- Producer
- Gregorio Roberto Herrera
- Altitude
- 1471 m.a.s.l
- Variety
- Caturra
- Notes
- Red Apple, Almond, Passion Fruit
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The roaster
Sample Coffee is a specialty coffee roaster from Sydney, Australia, roasting since 2011. They're small by design and independent, focusing on rotating single o…
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