This washed coffee from Finca Montelin in the Jalapa region of Nicaragua is getting a lot of buzz. Juan Ramon Diaz has put his heart and soul into making sure he delivers the best he can.
This coffee grown at 1370 MASL ensures slower growth and more concentrated flavor. These cherries are grown under the shade of large trees, which slows down the ripening process and adds even more complexity to the coffee. With a focus on organic and environmentally friendly farming practices, you know that with Juan at the helm, you are in good hands.
[recipes]
Espresso recipe
Although I recommend a filter infusion to fully enjoy the aromas of the coffee, here is an espresso recipe that brings out the body, the velvety aspect and the chocolate aromas of the coffee. I usually use a ratio of 2.5:1 (18g in 45g out) It is a very low acid coffee but with a good complexity so we will aim for a good extraction to enjoy it.
- 18 g of coffee
- 45 g of extraction.
- All in 28 seconds
Filter recipe
For the pour-over, I particularly like to prepare this coffee with the Kalita Wave. This coffee is slightly darker than our other coffees and tends to flow more quickly, given its reduced density. So I like to use the Kalita since the small holes limit the flow of water and allow me to use the same grind as usual and obtain an equivalent extraction time by limiting the flow. Also, I slightly reduce my water temperature, this coffee being darker than what I usually drink. So here is the single-serve recipe that I use for the Casita de Nicaragua:
- 15 g of coffee
- Water at 194 degrees Fahrenheit (90 degrees Celsius)
- Bloom 50ml for 45 seconds
- Total volume of 240 ml (in a long pour of 190 ml)
- Total brewing time 3 minutes
Espresso recipe
Although I recommend a filter infusion to fully enjoy the aromas of the coffee, here is an espresso recipe that brings out the body, the velvety aspect and the chocolate aromas of the coffee. I usually use a ratio of 2.5:1 (18g in 45g out) It is a very low acid coffee but with a good complexity so we will aim for a good extraction to enjoy it.
- 18 g of coffee
- 45 g of extraction.
- All in 28 seconds
Filter recipe
For the pour-over, I particularly like to prepare this coffee with the Kalita Wave. This coffee is slightly darker than our other coffees and tends to flow more quickly, given its reduced density. So I like to use the Kalita since the small holes limit the flow of water and allow me to use the same grind as usual and obtain an equivalent extraction time by limiting the flow. Also, I slightly reduce my water temperature, this coffee being darker than what I usually drink. So here is the single-serve recipe that I use for the Casita de Nicaragua:
- 15 g of coffee
- Water at 194 degrees Fahrenheit (90 degrees Celsius)
- Bloom 50ml for 45 seconds
- Total volume of 240 ml (in a long pour of 190 ml)
- Total brewing time 3 minutes