How to brew this

Suggestion
Ratio
1:2.2
1:16
Temp
93°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
Medium-Light · 3/10
Type
Single origin
Origin
Datanlí-El Diablo, Jinotega, Nicaragua
Process
Natural
Tasting notes
Orange peelDandelion and burdockMaple syrup
Varietals
CatuaíCaturraCatimor
Species
Arabica
Altitude
1300 masl
Producer
Smallholder producers
Best for
Espresso & filter
About
Natural from smallholder farms on the slopes of the Cerro Datanlí-El Diablo Natural Reserve in Jinotega. Sold as both a filter and an espresso roast.

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FAQ

Where does Nicaragua El Diablo come from?

Nicaragua El Diablo comes from Datanlí-El Diablo, Jinotega, Nicaragua. It is a natural coffee. It grows at 1300 masl.

What does Nicaragua El Diablo taste like?

Clifton Coffee Roasters lists orange peel, dandelion and burdock and maple syrup.

How do I brew Nicaragua El Diablo?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°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.