Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesCafe En Grains Du Nicaragua
Nicaragua

Cafe En Grains Du Nicaragua

Grown at 1380 masl

Roasted by Le Café qui Fume

Available now· checked 3 Aug
FarmRoaster-stated
Get this Coffee
Experience the Coffee Story

Details

RoasteryLe Café qui Fume· Plescop, France
FarmSanta Maria, Nicaragua✓
Producer—
Process—
Harvest—
Altitude1380 masl
ClimateSubtropical highland
Varieties—
Roast—
Tasting noteschocolate, honey, raspberry✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • chocolate
    Nutty/Cocoa › Chocolate
  • honey
    Sweet › Brown Sugar › Honey
  • raspberry
    Fruity › Berry › Raspberry

Supply Chain

  1. Farm

    Santa Maria, Nicaragua

  2. Roastery

    Le Café qui Fume

  3. Coffee· viewing

    Cafe En Grains Du Nicaragua

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarCafé du MatinSachet de Grains de Café NicarioNicaragua - Micro LotNicaraguaNicaragua La Bastilla EstateNicaragua CavallinoSimilar flavour profilechocolate, honey, raspberry3496From the same originNicaragua542More from this roasterLe Café qui Fume8 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

Altitude1380 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability