Nicaragua Finca Idealista
Red Currant. Brazil Nut. Papaya.
Ships within 1 week after roast date
100% specialty arabica coffee beans only
Manhattan's coffee beans are at their peak 2 to 3 weeks after roasting
| Origin | Jinotega |
| Variety | Red Pacamara |
| Processing | Carbonic Maceration Natural |
| Altitude | 1200-1600 masl |
| Farm | Finca Idealista |
| Producer | Gold Mountain Coffee Growers |
| Roast Level | Filter |
About this coffee:
This coffee comes by way of Gold Mountain Coffee Growers in Nicaragua. It is a Red Pacamara that underwent a carbonic maceration with a 272 hour fermentation. Finca Idealista has spent years developing the best way to conduct carbonic maceration nanolots – this is a result of years of trial and error before finally getting it right!
The results in the cup are notes of red currant, brazil nut and papaya with a creamy mouthfeel.
The Story:
Gold Mountain Coffee Growers is a direct trade farming group that connects farmers of high-cupping specialty coffee directly with coffee roasters. Gold Mountain has developed a real eye quality and has made strides towards developing innovative processing techniques, such as this carbonic maceration natural.
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 |
In the cup.
How Nicaragua Finca Idealista shows up — flavour profile, body, finish — graded on our internal cupping rubric.
Brew it
like this.
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.
