Río Coco - Nicaragua

Nicaragua - Río Coco coffee comes from the San Juan de Río Coco region, in Nicaragua, located at an altitude between 1,2500 and 1,300 meters above sea level. This coffee was harvested during the 2022/23 season and processed using the natural method. Importantly, it comes from several local producers in the area.

This coffee stands out for being the first Java varietal to come to Hola Coffee. Its tasting notes include hints of bergamot, molasses and figs. The first impression when trying it is its surprising similarity to black tea, showing elegance and complexity. It has a distinctive floral character, with notes of fig and bergamot, and is sweet and smooth like molasses. In the cup, a very marked balance is perceived, with a round body and medium/high acidity.

To prepare this filter coffee, it is recommended to use 16 grams of ground coffee and 255 grams of final water at 93°C, in a total time of 2 minutes and 25 seconds. Five pours are made, starting with 50 grams of water and gradually increasing until reaching 255 grams. Experimental variables include a 2-week rest, use of an EK43 grinder, and Pentair Everpure water with 70 ppm.

To prepare it in espresso, it is suggested to use 17 grams of dry coffee to extract between 44 and 46 grams of drink in total in a cup, in a time of 26 to 28 seconds. Variables to take into account include 2 weeks of rest, a temperature of 92.5°C, a pressure of 7 bars, the use of a LaMarzocco Classic Line machine and Pentair Everpure water with 70 ppm.