Casa Espresso - Nicaragua Samaria (Micro Lot)

Location, farmer & processing

Samaria coffee farm is located in the municipality of San Fernando, in the region of Nueva Segovia and owned by the Peralta family. Well known as Nicaragua’s premier growing region, due to excellent climate conditions and altitude. The coffee is grown at altitudes of 1,320 to 1,450 metres above sea level, the main varieties are Caturra and Catuai.

The ripe coffee cherries are pulped to remove the bulk of the fruit flesh. There are varying degrees of honey process, yellow, red, white and black- all referring to the amount of fruit flesh removed from the coffee. The pulped coffee is then laid out to dry on raised beds, which helps to circulate the air around the drying coffee, as opposed to drying on patios, reducing the risk of defect flavours. The Peralta family are well known for producing ‘micro lots’- small batches from 1 to 15 bags, and this coffee is no exception. The coffee is packaged in air tight vacuum foil bags, to keep the coffee as fresh as possible. Such dedication to processing is resulting in consistently clean and complex flavour profiles.

Brew guide

Small V60 - Dose: 15g - Brew weight: 250g - Brew water temp: 92C - Brew time: 2mins
Large V60 - Dose: 30g - Brew weight: 500g - Brew water temp: 93C - Brew time: 3mins
Aeropress - Dose: 15g - Brew weight: 250g - Brew water temp: 92C - Brew time: 1min 45secs

Espresso*
20g VST baskets - Dose: 20g - Brew weight: 40g - Brew temp: 94C - Brew time: 28secs
Standard Sanremo double baskets - Dose: 17g - Brew weight: 34g - Brew temp: 93C - Brew time: 26secs

*These espresso recipes were developed using a Sanremo Verona RS, and are designed to give a good extraction regardless of machinery and equipment however
fine tuning the recipe to your machinery will bring the best out in this coffee.