Nicaragua
Summary
A single-origin coffee from Nicaragua's Dipilto region, produced by Daniel Rodriguez. Grown at 1200-1570 meters, this 100% Arabica lot consists of Catuaí and Caturra varieties. Processed using the natural method, it offers a full body with deep sweetness and a subtly spicy finish. Flavor notes include milk chocolate, dried fruits, and mild spice. Roasted for espresso, it also performs well as a filter or in an AeroPress, where it reveals dried fruit sweetness and a rounded, soft cup.
Espresso
- Coffee in
- 18 g
- Coffee out
- 40 g
- Time
- 28 s
- Temperature
- 92.5°C
Grind: finom
Telt, édes és mélyebb karakter. Ha túl savas, őrölj finomabbra vagy próbálj hosszabb lefolyást; ha túl keserű, durvábbra vagy rövidíts az italmennyiségen.
V60
Ratio 1:16- Coffee in
- 15 g
- Water
- 240 g
- Temperature
- 92°C
Grind: közepes
A cél egy kerek, édes, nem túl nehéz csésze. Ha túl savas vagy vékony, őrölj finomabbra vagy használj magasabb vízhőmérsékletet; ha túl nehéz, durvábbra.
AeroPress
- Coffee in
- 15 g
- Water
- 220 g
- Time
- 2:00
- Temperature
- 91°C
Grind: közepes
Testesebb, koncentráltabb csésze, az aszalt gyümölcsös édesség és csokoládés karakter megmarad.
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
- Region
- Dipilto
- Producer
- Daniel Rodriguez
- Altitude
- 1200 - 1570 m.a.s.l
- Notes
- Dried Fruit, Chocolate, Baking Spice
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The roaster
Zolnero Coffee is a Hungarian specialty coffee roaster built on origin and character, not trends. They split their lineup by personality: BrewFlow for dependab…
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