Nicaragua Finca Monte Esperanza

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93C
BASKET / 22G VST
DOSE / 20G
YIELD / 45G
TIME / 30 Seconds

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 91C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

Finca Monte Esperanza is one farm of a group of 5 run by Sabio Coffee. Sabio grow, process, pack and export all of their own coffee. Their focus is on growing unique varieties that adapt best to their environments, producing high yields and being less susceptible to disease.

This particular lot is a Villa Sarchi coffee. This variatal is a mutation of Bourbon, and is tolerant of high winds.

This lot went through a uniques process involving fermentation with hibiscus kombucha, made from a hibiscus flower called Jamaica. Right after picking, ripe cherries are floated and put into a tank with the hibiscus kombucha and blended SCOBY (Symbiotic Culture of Bacteria and Yeast). SCOBY is the living culture which is used to feremnt kombucha, effectivly transforming sweet tea to tangy kombucha. New kombucha SCOBY starts growing on the top in two days.

Sabio closely monitor pH, liquid temperature, and brix level during the fermentation. The coffee is taken out when the fermentation liquid reaches a pH of 3.6.

Then, the coffee is dried on raised beds for 22 days and reposed for 11 weeks before hulling. Both dry parchment and green coffee are stored in Ecotact bags to preserve its qualities, without allowing futher fermentation.