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Nicaragua Santa Adela
Nicaragua Santa Adela

Nicaragua Santa Adela

Clove
Butterscotch
Candied-Apple

35,00 € – 70,00 €

Flavor Profile
A flavor of a light sweetness from clove, a rich creamy sensation from butterscotch, and candied apple. A combination that gives you the feeling of warmth.

       

How to brew 

Brewer : Ceramic Hario V60
Dose: 15 g
Resulting Brew: 250 g
Water : 92o first pour, 88o second and third pour
Brew Time : 2:20 – 2:40
Target TDS : 1.35- 1.45

Rinse your filter with hot water. Start your brew with 50g of water (for blooming) at 92°C to evenly saturate the coffee bed. Give it a gentle swirl to mix the grounds and water together. Continue with your second pour, adding 100g of water at 88°C with a circular pour. Finish the brew with 100g of water at 88°C, using a circular pour.

Origin: Nicaragua
Farm: Santa Adela
Process: Carbonic Maceration Natural

Let's talk about Santa Adela

Maximino and his wife Marlene are perfectionists who own a medium-sized farm in Jinotega called Santa Adela. Their pickings each day seem to be even more perfectly-ripe than the perfect pickings from the day before, which is why Gold Mountain Coffee Growers' staff found their coffee an excellent candidate for carbonic maceration. Their cherries for this lot are picked all morning and then journey two to three hours through the mountains to Finca Idealista, where they are double-fermented in an anaerobic environment as whole cherries. Staff take Brix refractometer and pH readings many times each day so that the level of fermentation and pH allow clean fruit notes to abound in the final cup, but none of these notes would be possible without their perfectionist-level of picking

SKU: santaadela Categories: ,
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