Nicaragua - Farm Las Cumbres

The beans were grown in Nicaragua.

Unlock the Bold and Exotic Flavors of Nicaragua with Farm Las Cumbres Medium Roast Coffee.

Best Brewing Method: V60 Pour-Over

Whz V60?

The V60 pour-over method enhances the delicate cherry sweetness, highlights the nutty complexity, and brings out a clean, bright acidity that complements the honey processing.

What You’ll Need

Coffee: 20g (medium-fine grind, like table salt)

Water: 320g (filtered, 93-95°C / 200-203°F)

Brewing Equipment: V60 dripper, paper filter, gooseneck kettle, scale, timer

Brew Steps

1. Prep & Rinse

Place the paper filter in the V60 and rinse with hot water. This removes paper taste and preheats the brewer.

Discard rinse water and add the 20g of ground coffee to the V60.

2. Bloom (0:00 - 0:30)

Pour 40g of water in slow circles, saturating all the coffee.

Let it bloom for 30 seconds, allowing gases to escape for a cleaner cup.

3. Main Pour (0:30 - 2:00)

Pour in stages (3-4 pulses) until reaching 320g total.

Pour in slow circles to keep extraction even.

4. Drawdown & Finish (2:00 - 3:00)

Let the water fully draw through. Aim for a total brew time of ~3 minutes.

Experience Exceptional Coffee Crafted in Small, Unique Batches.

Cherry, and Nutty notes. With a strong blend and potent taste. No bitterness.

Tasting Notes & Adjustments

Too Sour? Grind finer or increase water temp.

Too Bitter? Grind coarser or lower temp.

Want More Cherry? Extend bloom time slightly.

Want More Body? Try a Kalita Wave or AeroPress.