How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 2/10
Type
Single origin
Origin
Dipilto, Nueva Segovia, Nicaragua
Process
Natural
Tasting notes
Black cherryStrawberry jamVanillaDark chocolate
Varietal
Parainema
Species
Arabica
Farm
El Naranjal
Producer
Martha Sanchez
Importer
Falcon Coffees
Best for
Filter
About
A natural Parainema from El Naranjal, a 4.23 hectare farm in the Loma Fría community of Dipilto that Martha Sanchez has owned since 1991. The farm sits inside the Serranías Dipilto-Jalapa reserve. Cherry dries for about twelve days at the Cafetos de Segovia mill, three days in the sun, eight in the shade and a final day in the sun. Roasted light for filter.

More from Black & Bloom

Brazil Caixa de Fruta
Black & Bloom
BLEND
Cherry · Plum · Cocoa · Hazelnut praline · Vanilla
Medium-Light roast
Colombia Divino Niño Decaf
Black & Bloom
SINGLE ORIGIN · HUILA, COLOMBIA
Cherry · Marzipan · Caramel
Medium-Light roast
Colombia Wilmer Cubillos
Black & Bloom
SINGLE ORIGIN · HUILA, COLOMBIA
Citrus · Lemongrass · Floral honey · Berry · Vanilla
Medium-Light roast

FAQ

Where does Nicaragua El Naranjal come from?

Nicaragua El Naranjal comes from Dipilto, Nueva Segovia, Nicaragua. It is a natural coffee.

What does Nicaragua El Naranjal taste like?

Black & Bloom lists black cherry, strawberry jam, vanilla and dark chocolate.

How do I brew Nicaragua El Naranjal?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.