Orlin, filter coffee from Nicaragua

Orlin - Coffee Information

How we prepare the coffee

We developed and optimized this recipe with the following equipment:

This coffee is easily soluble and doesn't require much effort to extract. A lower brewing temperature, fewer pours, and a higher dose work well. This results in a sweet brew with balanced acidity and a pleasant, well-integrated aroma. A long brewing time with a lot of agitation can quickly make the coffee bitter.

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

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

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

Why does the coffee taste the way it does?

The aroma spectrum is incredibly broad, revealing new insights into a precise post-harvest process at every temperature stage. So, what exactly did Orlin do? The coffee cherries were picked and then sorted in water channels. The light, floating cherries were filtered out. First, Orlin fermented the cherries for ten days in a barrel without air. After that, they were dried in the shade for 26 days. The long contact time between the coffee bean and the pulp gave the fermentation enough time to develop aromas that would not otherwise 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 significantly windier and cooler. In these challenging climatic conditions, we experiment with different coffee varieties to find out which ones perform particularly well. Parainema is one of them. The name is a contraction of "Paraiso", the region in Southern Honduras (= parai), and "Nematodos" (= nema), the nematodes that infest the roots of coffee plants in the region. A resistant hybrid (Parainema) was bred in Honduras, which for years stood somewhat in the shadow of more traditional varieties. But Orlin proves that this no longer has to be the case.

How do we roast this coffee?

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

Import coffee details to Beanconqueror:

Import Bean