Nicaragua

Tasting notes

About this bean

Nicaragua is a medium roast from Java, sourced from Nicaragua. It features the caturra variety, processed using the washed method. Washed processing removes the cherry pulp before drying, which tends to highlight the bean's varietal character and produce a cleaner cup with brighter acidity. Medium roasts balance origin character with developed sweetness from caramelisation. They are generally the most forgiving roast level for espresso. The roaster lists tasting notes of Blood orange, yellow plum and toffee. Tasting notes are the roaster's reference, not a guarantee; your cup will be shaped by your grinder, water and recipe. Home baristas on Puck Yeah have logged 16 shots of this bean, with an average community rating of 7.6 out of 10 across 16 ratings.

Average community recipe

Averaged across 16 community shots. A starting point, not a recipe to copy.

Common questions

How do you brew Nicaragua as espresso?

The Puck Yeah community average for this bean is 18.0g in, 38.1g out (a 1:2.12 ratio), pulled in about 24 seconds. That is a useful starting point, not a recipe to copy. Dial in by taste: pull finer if the shot is sour or runs too fast, coarser if it is bitter or chokes.

What does Nicaragua taste like?

Java lists tasting notes of Blood orange, yellow plum and toffee. Tasting notes are the roaster's reference for a well-brewed cup; your shot can taste different depending on grind, water, dose and extraction time.

Where is Nicaragua from?

Nicaragua is sourced from Nicaragua.

What is washed processing?

Washed processing removes the cherry pulp before drying, which tends to highlight the bean's varietal character and produce a cleaner cup with brighter acidity.

More from Nicaragua

Keep learning

• Coffee bean origins and processing: how they affect espresso→
• How to dial in espresso: a complete guide→
• Espresso brew ratios explained→
• How to taste espresso: a beginner's sensory guide→