Nicaragua Walba washed
At Sajonia Estate, located in the Jinotega department, they produced an exceptional coffee for espresso. The taste is remarkably elegant, with notes of cashew and milk chocolate complemented by dried orange. Espresso made from this coffee features a beautifully velvety aftertaste that will delight even the most discerning palate. Thanks to ideal soil and climate conditions, the finest coffees in all of Nicaragua are grown in Jinotega. Since our visit to Nicaragua in 2020, we have become great admirers of coffees from this country, which convinced us that alongside premium rum and cigars, it also exports world-class specialty coffees.
Nicaragua Walba washed coffee beans are excellent for espresso.
- Basic information
- Customer reviews
- Recommended espresso recipe
Country of origin: Nicaragua
Created by potrace 1.16, written by Peter Selinger 2001-2019
Region: Jinotega
Created by potrace 1.16, written by Peter Selinger 2001-2019
Farm: Sajonia Estate
Created by potrace 1.16, written by Peter Selinger 2001-2019
Altitude: 1 200 m a.s.l.
Ingredients: 100% whole bean coffee
Created by potrace 1.16, written by Peter Selinger 2001-2019
Coffee variety: 100% Catuai Arabica
Created by potrace 1.16, written by Peter Selinger 2001-2019
Process: Washed – wet processed
Created by potrace 1.16, written by Peter Selinger 2001-2019
Sourcing: Warehouse
Created by potrace 1.16, written by Peter Selinger 2001-2019
Flavor notes: cashew, chocolate, orange
Nicaragua Walba washed
Lever espresso machine
Lever espresso machineBrew ratio (dose, yield, time): The most commonly used ratio for espresso is 1:2 to 1:2,5 (coffee:water), with a time of approximately 20-25s
- Step 1: Weigh out the freshly ground coffee (e.g., 14g)
- Step 2: Pour the coffee into a clean, dry portafilter, distribute evenly, and tamp
- Step 3: Always flush hot water through the group head before and after extraction, insert the portafilter, and start extraction
- Step 3: "Run" the resulting cup extraction on a scale; if using 14g of coffee and a 1:2,5 brew ratio, the yield should be 35g in 20-25 seconds.
A quick tip in conclusion: If the espresso extracts too quickly, choose a finer grind. If the espresso extracts too slowly, choose a coarser grind instead. There is no one-size-fits-all recipe for espresso; every coffee requires a different approach. When dialing in the right recipe for your coffee, avoid changing all parameters at once (time, dose, yield). Always adjust only one variable at a time and observe the flavor changes.
Automatic coffee machine
Automatic coffee machineEvery automatic coffee machine has its own preset settings that you do not need to worry about. Usually, pressing a button is all it takes.
We recommend using filtered water, which will enhance the coffee's flavor by 100%
Moka pot / Bialetti
Moka pot / BialettiPreheat the water you will use in a kettle to avoid an unnecessarily long boiling process when brewing coffee
Use a slightly coarser grind than for espresso
- Step 1: Pour heated water into the bottom chamber of the moka pot just below the valve
- Step 2: Fill the filter basket completely with freshly ground coffee, do not tamp
- Step 3: Assemble all parts of the moka pot and place it over the heat
- Step 4: When you hear a gentle "gurgling" sound, the coffee is ready.
- Step 5: Cool the bottom chamber of the moka pot to stop the extraction process
A quick tip to conclude: Keeping your moka pot clean is essential; be sure to rinse it thoroughly after each brew. If residue builds up in the moka pot, it can impart an undesirable bitter taste to your coffee. If your coffee spluttered out too quickly, you likely brewed it over too high a heat. Lower the heat for a smooth extraction and a well-rounded, complex flavor. Enjoy:)
We had the medium roast. A great coffee for everyday espresso for those who do not prefer overly bitter notes.