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
- Aeropress
- Cafetiere
- Espresso
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
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
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.
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
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
