Clifton Coffee Roasters · Bristol · United Kingdom
Nicaragua - El Diablo
Grown on the steep slopes of the Cerro Datanlí-El Diablo Natural Reserve, this Nicaraguan coffee thrives at 1,300 masl beneath a lush cloud forest. Datanlí means "where water falls," a nod to the many streams that rise in these mountains and nourish the farms below, which average…
- Process
- Natural
- Origin
- Nicaragua
- Altitude
- 300 m
- Variety
- Cauvery, Catuai, Caturra
- Price
- £13 (≈ ₹1,534) / 250 g
- Per 100 g
- £4.20 (≈ ₹496)
- Roasted in
- Bristol, United Kingdom
- Format
- Beans or ground
- Stock
- In stock
How to brew it: V60
1Zpresso K-Ultra 0.8.1 · 15 g coffee · 250 ml water · 92 °C · 2:30–3:30
- Rinse the filter; discard the water. Add 15 g coffee, tare, start a timer.
- 0:00 — bloom with 45 g water. Swirl.
- 0:40 — pour in slow circles to 150 g.
- 1:15 — pour to 250 g. Swirl once to flatten the bed.
- Drawdown should finish by 2:30–3:30. Sour: finer. Bitter: coarser.
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