Boa - Nicaragua

With a soft marzipan aroma whilst brewing and balanced notes of marshmallow notes and red grape for acidity, this is a staple Nicaraguan coffee. Known for it's sweetness, this doesn't disappoint. 

Tasting Notes

Marshmallow, fig & red grape.

Details

Origin -Nicaragua, Fincas Mierisch

Variety - Javanica

Altitude - 1100-1300masl

Process - Washed & Sun dried

Brewing Recipes:

See our how to guides for a more information.   

V60 

14g Coffee, Medium grind. 
Add 30g Boiled water & Stir.
Rest for 30secs.
Add 120g water. 
Rest for 30secs.
Add 100g Water.

Total Brew Time - 3:15/3:30mins

Aeropress

15g Coffee, Medium grind. 
Add 30g Boiled Water & Stir.
Add 190g Water & Stir.
Leave to brew for 45-60secs.
Extract. 

Total Brew TIme - 1:30/1:45mins

Cafetiere 

Suitable for 3 people.
45g Coffee, Coarse grind. 
Add 96g Boiled Water & stir.
Add water till 1 inch under spout and stir again. 
Place lid on and brew for 6mins
Push plunger, pour and serve. 

Espresso

Shot temp 97c 
Single: 12.5g dry in to 22-23g out, shot timer target 28/32secs
Double: 18g dry in to 32-34g out, shot timer target 28/32secs