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Catalog/Nicaragua: Ambrosial
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Nicaragua: Ambrosial
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lightNicaragua
mangobaklavahoney
Ah, ambrosia. The nectar of the... coffee drinkers? Yeah, that was our first thought too when we sampled this coffee. It was confusing- notes of mango, honey, and baklava. A coffee that is light and flavorful, this natural process from Gold Mountain Coffee Growers in Nicaragua is as fun to drink as it is to discuss. What's great is that nothing was added to the coffee to bring out these notes; the cup is the product of diligent farming of high quality coffee farming.
Heart it if you’d brew it, or pass.
Brew it
What medium acidity means
Nicaragua: Ambrosial is a medium-acidity coffee from Jinotega, Nicaragua. Acidity here is a gentle brightness, not sourness.
- A paper filter, like drip or Chemex, keeps that brightness clear.
- A French press rounds it off if you want less snap.
- Pour-overWater poured by hand through paper. This coffee opens slowly, and the brighter notes stay easy to pick out.
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How to pour over Nicaragua: Ambrosial. It is a medium-acidity coffee from Jinotega, Nicaragua.
You’ll need
- Pour-over dripper
- Paper filter
- Medium-fine grind
- Kettle
- Scale
- Rinse the paper filter and dump that water.
- Use about 1g of coffee for every 16g of water.
- Bloom with twice the coffee’s weight in water for 30 to 45 seconds.
- Pour in slow circles and finish around 3 to 4 minutes.
- DripA paper filter and a steady pour. This coffee is meant to taste smooth and even, without the weight of a press.
Flavor profile
Nicaragua: Ambrosial breaks down as fruity and caramel.
Fruity×1
mango
Ripe fruit. Berries and stone fruit taste juicy and sweet, not sharp.
Caramel×1
honey
Cooked sugar. Toffee, honey, or maple sit with the roast instead of tasting like fruit.
Other×1
baklava
A note outside the main families. It still shapes the cup, just not in one tidy slice.
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