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HomeCoffeesSoppexcca
Jinotega · Nicaragua

Soppexcca

Washed Caturra, Bourbon, grown at 1100 to 1300 masl

Roasted by Don Camillo

Available now· checked 30 Jul
CooperativeRoaster-stated
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Details

RoasteryDon Camillo· Niederlenz, Switzerland
CooperativeUCA Soppexcca, Jinotega, Nicaragua✓
Producer—
ProcessWashedFully washed after pulping and fermenting. Dried in the sun✓
HarvestDecember bis März?
Altitude1100 to 1300 masl✓
ClimateTropical savanna
VarietiesCaturra, Bourbon✓
Roast—
Tasting notesfloral, vibrant fruit acidity✓

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

Flavor Profile

2NOTES
  • floral
    Floral
  • vibrant fruit acidity
    Fruity

Supply Chain

  1. Cooperative

    UCA Soppexcca, Jinotega, Nicaragua

  2. Harvest

    December bis März

    stated by the roaster, no harvest year to match on

  3. Roastery

    Don Camillo

  4. Coffee· viewing

    Soppexcca

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Community

Brew recipes

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

ProcessWashedAltitude1100 to 1300 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