Los Suyates, espresso from Nicaragua

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Los Suyates - Espresso from Nicaragua

One of the goals of our work in Nicaragua is to also show coffees from neighboring farms and friends of our partners. Mario Gonzalez from Finca Los Suyates is a long-time friend of Claudia and Tim from BridAzul, attaches great importance to the uniformity of his coffees and has been successful at the Cup of Excellence several times. This Catimor lot was processed by Tim and, similar to our Doña Margarita Espresso, shows lush fruity notes, is heavily floral like a magnolia, with a deep chocolate undertone and a velvety texture.

Roasted for

Los Suyates - Green coffee information

Origin: Finca Los Suyates Dipilto, Nicaragua

Producers: Mario Gonzalez, BridAzul

Varieties: Catimor

Post-harvest process: Fermentation of the cherries in the cold room, then dried as natural

This is how Los Suyates would prepare you

Brewing recipe Los Suyates espresso from Nicargua

Our David developed and optimized the recipe using the following equipment:

Water : total hardness 5 °dH , alkalinity 3 °dH
Mill: Niche Zero
Grinding degree: 14
Espresso machine: Ascaso Steel Duo PID
Roasting age: 14 days

Here we show you in a short video how to set up such a recipe.

Tell me more about Mario Gonzalez

Until 2006, the Gonzalez family was involved in timber production before growing coffee on their farm. "Suyates" are a type of palm tree that grows on Mario's farm, hence the name. Mario has been working with Tim and Claudia since 2017 and focuses on intensive natural fermentations, which he then delivers to Project Origin in Australia. Mario's farm is not far from our Finca Santa Rita, and so it happened that our David had already taken part in a filter coffee competition with Mario's coffee. This year we now have two lots from him - this espresso and the filter coffee "Mario".

Why does the coffee taste good? the way it tastes?

Tim Willems, who leads our team on site, received the sorted cherries in Ocotal, poured them into sealed barrels and stored them in a cold room at a constant temperature for more than two weeks. This intense, yet extremely controlled, fermentation intensified the lush fruit notes. The cherries were then dried in thin layers on air-permeable beds. This slowed down the fermentation, allowing the coffee to retain its clear notes. The precise sorting by Mario and his team results in a very uniform bean appearance, which stabilizes the roasting and extraction.

How do we roast this coffee?

We roast the coffee as a 20kg batch on our 30kg Giesen roaster. We start with a soak, i.e. give no energy, for 1 minute. Then we increase the energy to 50% and leave it like that for up to 8 minutes before gradually reducing it. From 6 minutes onwards, we continue to roast the coffee at a stable rate of rise until we go through the first crack with a lot of energy, but keep the development time a little shorter.

Customer Reviews

Based on 8 reviews
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Nicole u.Ulli Wilhelmshaven
BESONDERS

kräftiger Geschmack und viel Volumen ! Lohnt sich zu probieren und immer wieder zu bestellen !

Hallo Nicole und Ulli,
unsere lila Kaffees sind immer sehr besonders, fruchtig und schwer. Danke für das tolle Feedback.
Britta

J
J.S.
Sehr feiner Espresso

Ein sehr sehr feiner Espresso, welcher aus der Masse heraussticht. Leider nur in 250 g Packungen.

Hallo Jörg,
danke für die Top-Bewertung.
Britta

C
Colin Andersen
Ausgewogene Säure und Süße

Ein sehr schöner Espresso mit einer sehr angenehmen Säure, die tatsächlich an Sauerkirschen erinnert. Er macht auch einen hervorragenden Cappuccino.

Hi Colin,

danke für deine tolle Bewertung und dein Geschmackserlebnis.
Britta

H
Heiko
Kräftige Säure und der Geschmack "echter" Schokolade

Der Espresso verträgt gerne ein paar grad mehr Hitze (95-96°C) damit die Säure gut eingebunden wird.
Kriegt man das geregelt bei ca. 27/28s, 1:2,2 erwarten einen als Espresso zubereitet der Geschmack einer Schwarzwälder Kirschtorte (ohne die Süße). Die Bitterkeit der dunklen Schokolade harmoniert ideal mit der Säure der Kirsche.
Wer einen süßen Espresso sucht, ist hier fehl am Platz.
Auch ideal als Flatwhite mit Hafermilch (es gibt nur eine die was taugt, ihr wisst schon 😉).

Hallo Heiko,
ich danke dir, wie immer, für eine tolle Bewertung. Klasse Foto-deine Latte Art ist super gut :-)
Britta

K
Klaus Hartmann
Fehlplatziert

Dieser Kaffee ist sicherlich ein absolutes Spitzenprodukt in seiner Kategorie! Dieser Kaffee gehört nicht in die Kategorie Espresso ! Dazu gehört auch dass er für Cappucino absolut untauglich ist!
VG Klaus

Hallo Klaus,
danke für deine ehrliche Bewertung.
Es mag natürlich persönlicher Geschmack sein.
Britta