This Washed coffee from Finca Los Milagros, Nicaragua, consists of Red and Yellow Caturra that undergoes 17 hours of fermentation during its wash process. The producer, Don Isidro, is a part of Gold Mountain Coffee Growers and this lovely lot has a distinct buttery texture on top of its complex flavour profile.
For development, our roast team has done a light roast that foregrounds this buttery texture in a medium heavy body with a smooth mouthfeel. The resulting coffee has a sweet, sugary aroma and a rounded acidity reminiscent of papaya, yet retaining consistent nutty notes in the cup. Can you get the underlying pecan in the cup?
Espresso Recipe
| Ratio | 1:2 |
| Temperature | 94°C filtered water |
| Dose | 18g |
| Yield | 36g |
| Time | 26-30s |
Pourover Recipe (Cone drippers — Hario V60, Origami, Orea Fast Dripper etc.)
| Grind size | Medium grind setting (800 microns) |
| Dose | 15g |
| Temperature | 94 °C filtered water |
| Yield | 240g |
| Brew time | 2 minute 30 seconds - 2 minute 40 seconds |
Pouring structure:
0:00 - 0:15 — Pour 80g of water in a fixed circular pattern
0:15 - 1:00 — Bloom to 1 minute
1:00 - 1:15 — Pour to 160g in a fixed circular pattern
1:15 - 1:45 — Wait until 1 minute 45 seconds
1:45 - 2:30 — Pour to 240g with a centre pour
2:30 - 2:40 — Finish drawdown
If the brew takes longer than 2:40, adjust for a coarser grind size;
if it brews too quickly, adjust for a finer grind size.
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If you've been tasting your coffees and struggling to detect the tasting notes we've found, it does not mean that you didn't brew your cup right. Many of us can easily tell "nutty" from "chocolatey" in a cup of coffee, but that's only because we're familiar with these flavours. In order to develop your palette, eating different fruits and foodstuffs is important! You likely won't be able to pick up notes of fig if you've not intentionally eaten it to study its flavour. Try that out, and after some time, you'll see that you can better discern tasting notes. And as always, aim for a Bettr brew each day!
