How to brew this

Suggestion
Ratio
1:2
1:16
Temp
92°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 · 5/10
Type
Single origin
Origin
Jinotega, Nicaragua
Process
Anaerobic Washed
Tasting notes
Dried fruitCashewBrown sugar
Varietal
Java
Species
Arabica
Altitude
1350–1600 masl
Farm
Los Papales
Producer
López family
Best for
Espresso
About
A Java lot from Finca Los Papales on the slopes of Cerro Chimborazo near Jinotega, run by the López family. Cherries ferment in sealed containers for 72 hours, then are washed and dried on raised beds for about 14 days.

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FAQ

Where does Nicaragua Los Papales come from?

Nicaragua Los Papales comes from Jinotega, Nicaragua. It is a Anaerobic Washed coffee. It grows at 1350–1600 masl.

What does Nicaragua Los Papales taste like?

Morrow Coffee lists dried fruit, cashew and brown sugar.

How do I brew Nicaragua Los Papales?

Start at 1:2 for espresso or 1:16 for pour-over. Brew it at 92°C (198°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.