Nicaragua's department of Nueva Segovia is home to the country's premier coffee growing areas. At the top of the list is the municipality of Dipilto, where this coffee is from. Located in the mountains in the northern part of the country near the Honduras border, this area contains the ideal conditions for growing coffee. Climate, elevation, rich soils, and shade providing tree canopy are all reasons why this region is amongst the best coffee producing areas on earth. The farms contributing to this lot are top tier outfits exercising best practices at every step to lead to a cup that embodies the specialness of this region.
The cup is smooth with nice bitter/sweet balanced and flavor notes like dark chocolate, unrefined sugars, and roasted nuts and seeds like pecan, Brazil nut, sunflower, and sesame.
Brew tips
There are many ways to brew a great cup of coffee. Here are some recipes for a few different brew methods that we have found work well for this coffee.
auto-drip
Coffee to water/ratio: 70g coffee to 1120g water (about 10 cups)/1:16
Grind: coarse-medium
espresso
18g coffee in (dose according to your basket)
40g espresso out
34 seconds
french press
Coffee to water/ratio: 24g coffee to 300g water/1:12.5
Grind: coarse-medium to coarse
Water temp: 198-205 F
Technique: Pour to 300g, at 1:30 stir thoroughly (about 12-15 seconds) at 4:30 press and pour.
pour-over
Coffee to water/ratio: 19g coffee to 300g water 1:15.79
Grind: coarse medium
Water temp: 198 F
Technique: pre-rinse filter, bloom with 50g, after 30 seconds start first pour of 150g (200g total) going in concentric circles to thoroughly engage all the grounds then pouring hard into center with last 35-50g to create some turbulence and mix grounds around, once drained through start second pour of 100g (300g total) in similar manner as the first.
