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HomeCoffeesNicaragua Ojo de Agua
Mozonte, Nueva Segovia · Nicaragua

Nicaragua Ojo de Agua

Washed Catuai, grown at 1400 to 1640 masl

Roasted by Glen Lyon Coffee Roasters

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryGlen Lyon Coffee Roasters· Perthshire, United Kingdom
FarmOjo de Agua, Mozonte, Nueva Segovia, Nicaragua≈
ProducerKatherin Alieska Herrera Florian
ProcessWashed✓
Harvest—
Altitude1400 to 1640 masl✓
ClimateTropical savanna
VarietiesCatuai✓
Roast—
Tasting notesfloral, peachy, sweet✓

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

Flavor Profile

3NOTES
  • floral
    Floral
  • peachy
    Fruity › Peach
  • sweet
    Sweet › Overall Sweet

Supply Chain

  1. Farm

    Ojo de Agua, Mozonte, Nueva Segovia, Nicaragua

    Grown by Katherin Alieska Herrera Florian

  2. Roastery

    Glen Lyon Coffee Roasters

  3. Coffee· viewing

    Nicaragua Ojo de Agua

Keep exploring the atlas

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

Tastes similarNicaragua - Las DiosasNicaragua Las ColinasNicaragua MaragogypeNicaragua Fincas MierischNicaragua La VentajaNicaragua La Bastilla EstateMore from this producerKatherin Alieska Herrera Florian1More from this farmOjo de Agua1 moreSame variety, exploredCatuai1933Similar flavour profilefloral, peachy, sweet2060Same processWashed13025From the same originNicaragua542More from this roasterGlen Lyon Coffee Roasters52 coffees
Community

Brew recipes

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

ProcessWashedAltitude1400 to 1640 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