Orlin, filter coffee from Nicaragua
Orlin, filter coffee from Nicaragua
Four years ago we decided to ferment the Parainema variety in barrels on our farm and then dry it in the cherry. Two worlds come together: the Parainema brings in a lot of its own acidity, the fermentation in the barrel and the natural drying give the coffee its fruitiness: we taste notes of oranges, strawberries and red apple. This year the coffee is very soft and sweet .
Coffee information
Roasted for: all common filter methods and cold brew
Origin: Nicaragua, Dipilto
Producers: Finca Santa Rita, our coffee makers farm
Varieties: Parainema, 100% Arabica
Post-harvest process: 240h fermentation in a barrel without air, then dried as natural.
In the roastery since: June 2023
All of our coffees are sold as whole beans.
Brewing recommendation Orlin: Hario V60
| Amount of coffee | 20 grams |
| Total amount of water |
290 grams |
| Water temperature |
94 degrees |
| Blooming |
60 grams (30 seconds) |
| Brewing time |
2:35 |
| Infusions |
5 infusions (including blooming) up to 60g, up to 110g, up to 170, up to 230, up to 290 finished poured at 1:50 |
Tell me more about Orlin
This special coffee comes from our small experimental field of mil variedades (One Thousand Varieties) on our Finca Santa Rita. The field is only about 100m higher than the main part of the Santa Rita farm, 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 combination of "Paraiso", the area in southern Honduras (= parai), and "Nematodos" (= nema), the nematodes that attack the roots of coffee plants in the region. In Honduras, a resistant hybrid was bred (Parainema), which was somewhat overshadowed by the more traditional varieties for years. But Orlin proves that this no longer has to be that way.
Why does coffee taste the way it does?
The spectrum of aromas is incredibly broad and reveals a new insight into a precise post-harvest process at every temperature level. Where does it come from? The cherries were picked and then sorted in the water channels. The floating cherries were filtered out. First, we fermented the cherries in a barrel without air for ten days. We then dried the cherries in the shade for 26 days. The long contact time between the coffee bean and pulp gave the fermentation enough time to produce flavors that wouldn't otherwise be there.
Why did we buy this coffee?
We buy all coffees from our farm - including pico lots, i.e. volumes that are less than 1kg this year. Every year we do new fermentation experiments to understand the place even better. The plants from mil variedades are slowly producing yields, so that we now have very small lots. Through the experiments we sharpen our understanding of which variety harmonizes with which fermentation method. The parainema in this post-harvest process has been emerging for three years as the way we want to interpret the coffee.
How do we roast this coffee?
We roast the coffee as a 12.5kg batch in the 30kg Giesen roaster. The total roasting time is 8:50, with a development time of 45 seconds. 8.5%. The final temperature here is 3 degrees lower than with Ichamama, for example, because heavily processed coffees become more porous and release oils even at relatively low final temperatures, which we would like to avoid.
Read coffee details at Beanconqueror
Import to Beanconqueror
Erzähl mir mehr über Orlin
Dieser besondere Kaffee kommt von unserem kleinen Experimentalfeld "mil variedades" (Eintausend Varietäten) auf unserer Finca Santa Rita. Das Feld liegt nur etwa 100m höher als Santa Rita, doch das Klima ist deutlich windiger und kühler. In diesen herausfordernden klimatischen Konditionen experimentieren wir mit verschiedenen Kaffeevarietäten, um herauszufinden, welche besonders gut abschneiden. Parainema ist eine davon.
Der Name ist ein Zusammenzug von "Paraiso", der Gegend in Südhonduras (= parai), und "Nematodos" (= nema), den Fadenwürmern, die in der Region die Wurzeln der Kaffeepflanzen befallen. In Honduras wurde dazu ein resistenter Hybrid gezüchtet (Parainema), der jahrelang etwas im Schatten der traditionelleren Varietäten stand. Doch Orlin beweist, dass dies nicht mehr so sein muss.
Warum schmeckt der Kaffee so, wie er schmeckt?
Ja, das fragen wir uns auch manchmal. Für uns ist klar: das ist der komplexeste Kaffee, den wir je produzieren konnten. Das Aromenspektrum ist unheimlich breit und offenbart bei jeder Temperaturstufe einen neuen Einblick ein einen präzisen Nachernteprozess.
Die Kirschen wurden gepflückt, sortiert. Danach haben wir die Hälfte der Kirsche für 4 Tage in einem Fass ohne Luft fermentiert, die andere Hälfte für 6 Tage. Danach haben wir die Kirschen für 26 Tage im Schatten getrocknet. Die lange Kontaktzeit zwischen Kaffeebohne und Fruchtfleisch gab der Fermentation genügend Zeit, Aromen hervorzurufen, die sonst nicht da wären.