Doña Maria, filter coffee from Nicaragua

Doña Maria - Coffee Information

How we brew the coffee: Hario Switch

Water: Total hardness 3°dH, alkalinity 1.5°dH
Grinder: Kinu M47 Classic
Dripper: Hario Switch
Filter paper: Hario V60 Paper

Why does the coffee taste the way it does?

Doña Maria's farm is located at an altitude of 1300 meters in Dipilto and is one manzana, or 0.7 ha. She has spent her entire life on the farm and has accordingly cultivated Finca La Ciruela. At this altitude, they have a lot of morning fog and clouds collect on their hillside, ensuring there is always enough moisture for the coffee trees. The slow growth leads to dense beans and a juicy, delicate, yet clear acidity, with plenty of sweetness. The washed post-harvest process intensifies these notes. Doña Maria's coffees are very well sorted and an example of how precise manual work has a direct impact on the taste.

Tell me more about Doña Maria

In February 2023, Claudia called us and said that she was now working with Doña Maria and wanted to give her access to a new market. Did we want her coffee? Without knowing how it tasted, we agreed. Doña Maria had never been able to sell her coffee directly before; for over forty years, her coffee had been blended into a mix. And if Claudia felt that this could be a long-term story, we believed her. In 2023, we bought half of her harvest, and in 2024 and 2025, we will buy the entire volume.

How do we roast this coffee?

As a 12.5kg batch on our 30kg roaster. We roast the coffee in 9:04, with a development time of 36 seconds. At 4:40 minutes, we reduce the gas supply a bit, before significantly reducing the heat at 6 minutes and then bringing the coffee into the first crack at a moderate speed.

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