Origin: Dipilito, Nueva Segovia, Nicaragua
Roast: Espresso - medium light roast
Flavour Profile: Caramel, lime, vanilla, mango. Round and sweet.
Process: Washed
Varietal: Maracaturra
Growers: Smallholders of Dipilito
Altitude: 1,500-1,700 metres above sea level
Importer: Caravela
There is an area in Dipilito surrounding a mountain that looks like a volcano, though it is not one. That was enough reason to dub the area 'El Volcán', and that's where this coffee derives its name. This is a prime coffee growing region with high altitudes, mild climate and plentiful shade. The vegetation is green and lush, a healthy ecosystem where the coffee trees flourish.
Farmers mainly grow traditional varieties here and they process their coffees to the highest standards. Picked coffee cherries are de-pulped immediately, then left to ferment for 24-36 hours, depending on the altitude and specific climate of the farm.
Whole beans or pre-ground?
Coffee deteriorates much faster once it is ground, making whole beans the ideal way to purchase coffee. If you don't have a grinder though, all good!
Grind Guide
Whole Beans - not ground, you have your own grinder
Commercial Espresso - very fine for a commercial espresso machine
Home Espresso - quite fine for a domestic espresso machine
Stovetop - fine for percolator / moka pot
Pour Over - medium for pour over or aeropress
Plunger - course for plunger / french press
Batch Brewer - very course for Moccamaster and other batch brewers
Making coffee at home
Follow this guide to ensure you're using the same ratios and standards as we do at Patricia
