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Nicaragua San Antonio Anaerobic

Preparation: Whole Bean
Quantity: 200g

Ferrero Rocher. Chicha Morada. Agave Syrup.

Variety Parainema
Processing Anaerobic Natural
Region Matagalpa
Farm Finca San Antonio
Altitude 1100masl
Roast Level Medium Roast
Quantity 200g

About this coffee :

High in the Matagalpa region amidst the Isabelia Mountain Range sits Finca San Antonio. The Günkel Mairena family has been growing coffee for 46 years on Finca San Antonio with Maria Felícitas Mairena de Günkel currently running and managing the 79 hectares of coffee-producing land today.

The farm executes excellent environmental standards, with most of the coffee being grown under shade within agroforestry systems. 45% of the farm is protected as El Arenal Nature Reserve, housing one of the few intact portions of the cloud forest in Nicaragua. In 2001, the farm was even declared a Private Wildlife Reserve.

This anaerobic coffee has a super intense syrupy sweetness, it's like a mocktail with lovely agave syrup sprinkle with Ferrero Rocher chocolate toffee like sweetness. Go on ice black & you'll have the perfect cure to hot afternoon. 

Brewing Recipe : 

Espresso
Brewing ratio 1 : 1.6
Ground coffee 18g
Espresso output 30g
Brew time 25-33 seconds
Filter
Brewing ratio 1 : 15
Ground coffee 18g
Total water 290ml
Water temperature 93ºc
Brew time 3 minutes
Roast Date 23rd of May

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