nicaragua coffee
NICARAGUA SHG Colibri Azul 200 Gr. – Café de especialidad
by cafés cafesoy | café especialidad | tienda café online · alaquàs, spain
this is nicaragua shg colibri azul 200 gr. – café de especialidad, a nicaragua from cafés cafesoy | café especialidad | tienda café online.
the bean
- origin
- nicaragua
- region
- jinotega
- varietal
- caturra, bourbon
- status
- in stock
colibri azul is a specialty-grade arabica from jinotega, nicaragua, grown at strict high grown (shg) altitude, which means the beans develop slowly and with greater density. the lot is made up of caturra and bourbon varietals, two classic arabica cultivars known for clean, balanced cups. jinotega is one of nicaragua's most respected coffee-growing regions, with high elevation and rich volcanic soils. without additional processing or tasting notes supplied, the best approach is to treat it as a filter-friendly coffee: a v60, chemex, or aeropress will highlight the clarity and structure that shg altitude coffees typically offer. start with a medium-fine grind and water around 92 to 94 degrees celsius.
common questions
What does NICARAGUA SHG Colibri Azul 200 Gr. – Café de especialidad taste like?
specific tasting notes were not supplied for this lot, but caturra and bourbon grown at shg altitude in jinotega typically produce clean, structured cups with good sweetness and balance. brewing as filter coffee will give you the clearest read of the bean's character.
How is NICARAGUA SHG Colibri Azul 200 Gr. – Café de especialidad grown and processed?
the coffee is grown in jinotega, nicaragua, from caturra and bourbon varietals at strict high grown (shg) altitude, which requires the plants to be cultivated above roughly 1200 metres. no processing method was specified in the available product information.
How should I brew NICARAGUA SHG Colibri Azul 200 Gr. – Café de especialidad?
filter methods such as v60, chemex, or aeropress suit the density and clarity that shg-altitude beans tend to produce. use water around 92 to 94 degrees celsius and a medium-fine grind as a starting point, adjusting to taste.
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