This refined take on a toffee apple balances sweet toffee with the crisp acidity of apple, whilst a delicate milk chocolate finish brings you back for another sip.
Welcome back to Nicaragua's Limoncillo farm! This honey processed Caturra lot is a testament to the Mierisch family's excellence and sustainable practices. They prioritize their team, pay above minimum wage, and provide essential support like free food, housing, and education. With over 3000 staff during harvest, the farm thrives on experimental processing and exceptional Nicaraguan coffee. Finca Limoncillo's 171 hectares, with 109 for coffee cultivation, showcase their commitment to the environment.
- Region: Finca Limoncillo, Don Esteban
- Farm/Mill: Matagalpa
- Variety: Caturra
- Process: Honey
- Altitude: 1,200masl
- Harvest: January 2023
- ESPRESSO RECIPE
- Dose: 17.5g
Time: 28 - 32 secs
- Suggested method: Inverted AeroPress
Water: 220ml/ 93°C
Time: 3-4 mins
We roast our beans to suit any brew method. To find the method that suits your kit, check out our Brew Guides.