Orlin, filter coffee from Nicaragua

Orlin - Coffee Info

How we prepare the coffee

We developed and optimized the recipe with the following equipment:

The coffee is easily soluble and doesn't require much work to extract. A lower brew temperature, few pours, and a high dose work well for it. This makes the brew beautifully sweet with balanced acidity and pleasant, well-integrated aromas. A long brew time with lots of agitation will quickly make the coffee bitter.

Water: Total hardness 3 °dH , alkalinity 1.5 °dH (more on coffee water)
Grinder: Comandante
Dripper: Hario V60 Glass Filter 02
Filter paper: Hario V60 Paper

If you prefer to brew with the Hario Switch, you can try the following recipe:

Important: First pour water into the Switch, then place the coffee on top and stir briefly.
Start with Switch closed
let it steep until 1:30, then stir. Keep Switch closed.
at 2:00 open Switch

Why does the coffee taste the way it does?

The aroma spectrum is incredibly broad and reveals a new insight at every temperature level into a precise post-harvest process. What exactly did Orlin do? The coffee cherries were picked and then sorted in the water channels. The light, floating cherries were filtered out. First, Orlin fermented the cherries for ten days in an anaerobic barrel. Then they were dried in the shade for 26 days. The long contact time between the coffee bean and the fruit flesh gave fermentation enough time to develop aromas that would otherwise not be present.

Why did we buy this coffee?

This special coffee comes from our small experimental field mil variedades (one thousand varieties) on our Finca Santa Rita. The field is only about 100m higher than Santa Rita, but the climate is noticeably windier and cooler. In these challenging climatic conditions, we experiment with different coffee varieties to find out which perform particularly well. Parainema is one of them. The name is a portmanteau of "Paraiso", the region in southern Honduras (= parai), and "Nematodos" (= nema), the roundworms that affect the roots of coffee plants in the region. In Honduras, a resistant hybrid was bred for this purpose (Parainema), which for years remained somewhat in the shadow of more traditional varieties. But Orlin proves that this no longer needs to be the case.

How do we roast this coffee?

We roast the coffee as a 12.5kg batch in our 30kg Giesen roaster. The total roasting time is 8:50, with a development time of 45 seconds, or 8.5%. The end temperature here is almost 3 degrees lower than, for example, with a washed coffee, since heavily processed coffees become more porous and release oils at relatively low end temperatures, which we prefer to avoid.

Import coffee details in Beanconqueror:

Import Bean