Nicaragua SHG EP El Limoncillo Fincas Mierisch washed Specialty-88p Pörkölt kávé 500g-KS
| Country of origin: | Nicaragua |
| Region: | Matagalpa |
| Type: | Red catuai |
| Process: | Washed |
| Altitude: | 850-1200m |
| Roast: | Medium dark |
Espresso Brewing Guide
| Ground Coffee Dose: | 18g |
| Liquid Espresso Yield: | 34-38g |
| Brew time: | 25–29 sec |
| Temperature: | 90-92°C |
About the region
The Matagalpa region, located in the northern highlands of Nicaragua, is one of the oldest and most renowned coffee-growing areas in the country. At altitudes between 1,000 and 1,500 metres, there are ideal conditions for growing high-quality Arabica coffee: fertile soils, a temperate climate and sufficient rainfall. Coffee is not only an important economic sector here, but also an integral part of the culture. Many family farms rely on sustainable and organic cultivation methods to ensure quality and environmental compatibility.
About the coffee
Catuai is a selectively bred Arabica coffee variety valued for its combination of high yield potential, compact plant structure, and consistent cup quality, making it well suited to cultivation across a wide range of growing environments.
In the cup, Catuai is best known for its balanced acidity and sweetness, often expressing chocolate-driven flavors alongside gentle fruit notes. With careful cultivation and processing, Catuai coffees have also achieved notable results in international competitions and have become increasingly recognized within the specialty coffee sector.
About the processing method
The washed coffee processing method is the most widely used process for specialty coffees. It is known for showcasing the coffee’s true character through a clean, vibrant flavor profile.
Immediately after harvest, the coffee cherry’s skin and most of the pulp are removed. The coffee beans are then soaked in water, where fermentation breaks down the sticky layer of pulp surrounding the beans. After thorough washing, the coffee beans are dried until they reach the appropriate moisture content.
Since the fruit is removed early in the processing stage, washed coffees better reflect the characteristics of the growing region; this makes them particularly popular for single-origin coffees, where producers want to highlight the terroir—that is, the unique character imparted to the coffee by the growing region’s soil, climate, and elevation above sea level impart to the coffee.
