This coffee is natural-processed: the green coffee beans are dried with the sweet sugars from the cherry intact, imparting sweetness to the cup. Lush, bright, and lively, with sweet flavor notes of ripe strawberry and blueberry. Corrales is a visionary farmer, and pioneer in the application of biodynamic farming practices to coffee production.
"I want to transmit our family’s art, our work of many years, discovering the flavors we’ve learned to bring forth from our mountains, expressed in this cup by way of respect for our environment and the songs we sing every day in our coffee farm. The cup of responsibility is a song of love.” Byron Jose Corrales Martinez, 2008
Nicaraguan Coffee Review 94 POINTS - A fine example of a “natural” or dry-processed coffee, meaning the beans were dried inside the fruit, encouraging a flavor profile that is sweeter and deeper-toned than the more familiar wet-processed coffees of Central America. This exceptional coffee was selected as the #13 coffee on Coffee Review’s list of the Top 30 Coffees of 2014.
Coffee to Water Ratio
Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. We recommend 2 grams of coffee for every fluid ounce of water used to brew. Weighing coffee is the most accurate way to measure the appropriate dose. If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.
Producing the correct particle size in ground coffee is one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders.
Water Temperature and Quality
Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential.