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HomeCoffeesLa Florencia
Nueva Segovia · Nicaragua

La Florencia

Washed Maragogipe, Typica, Bourbon, Java, Caturra, grown at 1000 to 1600 masl

Roasted by Five Senses Coffee

Available now· checked 18 Jun
MillRoaster-stated
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Details

RoasteryFive Senses Coffee· Melbourne, Australia
MillLa Florencia Mill, Nueva Segovia, Nicaragua✓
Producer—
ProcessWashedwhich they then process fully washed, honeyed and naturally✓
Harvest—
Altitude1000 to 1600 masl✓
ClimateTropical savanna
VarietiesMaragogipe, Typica, Bourbon, Java, Caturra≈
Roast—
Tasting notesdried fruit, honeycomb sweetness, weighty body, smooth syrupy finish✓

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

Flavor Profile

4NOTES
  • dried fruit
    Fruity › Dried
  • honeycomb sweetness
    Sweet › Overall Sweet
  • weighty body
    not on the wheel
  • smooth syrupy finish
    not on the wheel

Supply Chain

  1. Mill

    La Florencia Mill, Nueva Segovia, Nicaragua

  2. Roastery

    Five Senses Coffee

  3. Coffee· viewing

    La Florencia

Keep exploring the atlas

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

Tastes similarLa Picona - kaffe från NicaraguaNicaragua Los Alpes Geisha NaturalEl MiradorNicaragua Fincas Mierisch espressoFinca La AldeaMariagracia EcheandiaSame variety, exploredMaragogipe118Typica1436Bourbon2353Java175Similar flavour profiledried fruit, honeycomb sweetness, weighty body171Same processWashed13025From the same originNicaragua542More from this roasterFive Senses Coffee254 coffees
Community

Brew recipes

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

ProcessWashedAltitude1000 to 1600 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