Nicaragua El Cielo

Origin

• 🇳🇮 Nicaragua

Tasting notes

Character

• Bright
  30
• Clean
  20

Caramel. Dates. Milk Chocolate . Ships within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. 100% specialty arabica coffee beans only Manhattan's coffee beans are at their peak 2 to 3 weeks after roasting Origin Nicaragua VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Javanica Processing Red HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Altitude 1250-1400masl Farm San Jose Producer Fincas Mierisch Roast Level Filter About this coffee: El Cielo refers to the plot this coffee is grown on in San Jose. A wide number of varieties are grown in San Jose including Pacamara, GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. and this Javanica. Javanica came about as Java seeds were planted by Fincas Mierisch on their Limoncillo farm. After becoming a huge success they dubbed the name Javanica. This lot underwent a honey process is tasting like a classic Nicaraguan profile of caramel, dates and milk chocolate! The Story: Fincas Mierisch has an esteemed tradition in producing high quality competition level coffees. In 2019 their washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Geisha won the 2019 Honduras Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. and they have continued to produce amazing lots across many different varieties. With farms in both Honduras and Nicaragua, we are always excited to offer selections from both origins across many varieties including Geisha, Pacamara, H1, Pacas, Javanica and more! Brewing Recipe : Espresso Brewing ratio 1 : 2.3 Ground coffee 19g Espresso output 45g Brew time 25-35 seconds Filter Brewing ratio 1 : 17 Ground coffee 16g Total water 260ml Water temperature 93ºc Brew time 3 minutes