Nicaragua Las Segovias Espresso
Nicaragua Las Segovias Espresso
Almond chocolate bar and Lingering
Our house espresso. Great with milk or on its own!
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- We typically roast on Monday, with orders being available by Wednesday the latest. Please keep this in mind when placing your order, or it might get bumped to the next roast day.
More information about this coffee
This SHG Special is a blend comprised of coffees from Luis Alberto’s farms, as well as five other producers from the following regions: Dipilto, Jinotega, and Matagalpa, in Nicaragua, with farms ranging from 1,000 – 1,500 m.a.s.l.
The producers deliver the wet parchment (a blend of various varieties, Caturra being the main one) to Beneficio Las Segovias to be dried on the patio for between 15-21 days (different compared to the average patio-dried coffee in Nicaragua which takes only 5-7 days). Each lot is individually cupped before being included in the final lot and whilst they might not make the cut for micro-lots, they are a beautiful representation of a Classic Washed Nicaraguan coffee.
| Producer | Luis Alberto & friends |
| Location | Ocotal, Nicaragua |
| Elevation | 1000-1500 masl |
| Variety | field blend |
| Process | washed |
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Brewing Reccomendations
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Here's a good place to start:
- Use a 1:16 ratio. Use the amount of coffee (grams) x 16 of water.
- Get your Water as HOT as you can.
- Aim for a 3-4 minute brew time. To make your brew take longer, grind your coffee finer.
Espresso
Dose (ground coffee in)
18 grams
Yield (espresso in the cup)
40 grams
Time (how long it takes)
35-40 seconds
To make your shot time longer, grind your coffee finer.