Nicaragua - Limoncillo
Location: Matagalpa, La Dalia
Process Station: Finca Limoncillo
Producer: Fausto Martinez
Varietal: Red Pacamara, Peaberry Selection
Growing Altitude: 850-1100 MASL
Processing Method: Washed
Harvest: October 2017 - January 2018
Product: Filter and Espresso
Flavour Notes: Candied Apples & Stone Fruits
This is actually the first Nicaraguan coffee that we've chosen to work with here at April, a highly sought after peaberry selection lot of a Red Pacamara varietal.
Grown at Finca Limoncillo, located in the La Dalia region of the Matagalpa district, this hybrid of both Pacas and Marogogype was initially developed in El Salvador in the late 1950's before being released commercially in the 1980's, and has become a dependable high yielding varietal for Central American coffee growers thriving in the unique growing conditions of Nicaragua.
Finca Limoncillo is situated at 850-1100 metres above sea level, and has great success growing other curious and intriguing varietals such as Yellow Pacamara, Red Catuai as well as the more recently introduced Ethiosar. In this case our Red Pacamara peaberry selection has been carefully washed processed on site, before patio drying for approximately 10-12 days.
This coffee was produced by Fincas Mierisch, and sourced via Stephen Leighton.
Espresso Roast Brewing Advice:
Use a 1:2.4 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -2g from the basket size, using a 1:2.4 ratio, and aiming for a target TDS of 8.4. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 27 - 29 seconds brewing this coffee.
Filter Roast Brewing advice:
Use a 1:15 brew ratio using the V60 brewer from Hario, aiming for a TDS of 1,35 or slightly higher for a clean and transparent yet rich brew. When working with this coffee, we recommend experimenting with a coarser grind than you may usually use rather than a traditionally finer filter grind setting.
We begin our brews with a blooming process, which indicates saturating your dry grounds with brew water, in this case roughly twice the volume of the dry dose. For this coffee, we are not agitating the grinds but resting the bloom for 40 seconds from the initial pour.
After the bloom stage of the brew is complete (40s), begin to pour once again whilst agitating the coffee grinds, pouring in clockwise circular motion and creating turbulence within the brewer. This will help to increase the strength of your brew and this method pairs well with the coarser grind setting mentioned earlier. Pour in intervals, with a maximum of 6 pulses per recipe. Calculate the appropriate amount of brew water for each pulse pour for the size of your brew, and maintain consistently timed pours and intervals.
For example, a recipe with a 20g dry dose and 300g of brew water would require pours of 50g of brew water per pulse pour, with an appropriate pulse pour interval of 30 seconds (Bloom, 0:40, 1:10, 1:40, 2:10, 2:40).
Brew with a water temperature at 92'C degrees and attempt to find a water with a total hardness of around 80 ppm. This should equate to a deliciously juicy and clean cup of coffee, with vibrant acidity as well as a rich sweetness and silken body.