| Origin | Nicaragua |
| Region | Mozonte, Nueva Segovia (Finca La Esperanza) |
| Producer | Luis Alberto Balladarez |
| Process | Natural |
| Varietal | Bourbon |
| Elevation | 1600 |
| Tasting Notes | Cherry Wine, Lilac Jelly, Dark Chocolate |
— Sonny Adamski, Owner and Roaster
Size: 300 grams of whole bean coffee. Roasted early November 2024.
This coffee was featured in the Day 11 of the 2024 Advent Calendar!
If you're a subscriber to The Roasters Pack, don't forget - you can get free shipping by bundling with your on-going subscription! Be sure to use the code IMASUBSCRIBER at checkout.
MORE ABOUT THE ROASTER
“The cup starts with a sweet cherry wine warmth, then goes into a soft lilac jamminess reminding you of the not so far away springtime, and finishes with a warm, rich dark chocolate, almost like a tootsie roll hot chocolate. You can really taste the expertise and subtly of Luis' fermentation on this Natural Bourbon, very clean & expressive.”
— Sonny Adamski, Owner and Roaster
V60 or Kalita Wave (this is our standard everyday recipe; brew as you see fit, this one is super versatile.
For filter, use 18g coffee (use 2g to purge your grinder), grind medium-fine. Use 300ml water; pre-rinse your filter, put coffee in and level it. 55g bloom, try and pour this quickly and get all your grinds wet, give the brewer a little circular wiggle (3-4 seconds wigglin’). Then in 2-3 pours, add water up to 300g. I like to keep my circles tight, and pour high enough to make a little splash while pouring. This looks messy but science says it’s good. If V60, give it a final wiggle; if Wave, don’t do another wiggle. Aim for 2m45s to 3m00s, but you only have one shot, so goodluck, and have fun!
Espresso (you brave soul): 1 to 2.1; 18g in, 38g out, likely best around 27-30 seconds, but will be dependent on your style and machine!
