Nicaragua - Río Coco
Nicaragua - Río Coco
Nicaragua - Río Coco
Nicaragua - Río Coco

Nicaragua - Río Coco

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Origin: Nicaragua, San Juan de Río Coco ( exactly here )

Process: Natural

Altitude: 1,2500 - 1,300 meters above sea level

Variety: Java

Producer: Several local producers

Harvest: 2022/23

Tasting notes: Earl grey, molasses, figs.


It is the first varietal Java What we bring to Hola Coffee. The first time we tried this coffee we were surprised by its similarity to black tea, elegant and complex. It has a certain floral character, with notes of fig and earl grey, and is sweet and smooth like molasses. In the cup it is very balanced, round, with body and medium/high acidity.


For filter:

We use 16 grams of ground coffee and 255 grams of final water at 93 ºC, in a total time of 2'25". We make five pours:

  1. Pour 50 gr of water in 30"
  2. Poured up to 110 gr of water in 1'
  3. Poured up to 170 gr of water in 1'30"
  4. Poured up to 230 gr of water in 1'45"
  5. Poured up to 255 gr of water in 2'25"
Rest : 2 weeks (15-20 days)
Method: V60
Mill : EK43
Water : Pentair Everpure 70ppm

    For espresso:

    Use 17 grams of dry coffee to extract 44-46 grams of total drink in a cup in a time of 26 to 28 seconds.

    Rest : 2 weeks (15-20 days)
    Temperature : 92.5ºC
    LaMarzocco Classic Line
    Mill : Mahlkonig E68S
    Scoops : VST 17g
    Water : Pentair Everpure 70ppm
    Pressure : 7 bars


    Nicaragua is located in the heart of Central America, forming part of that narrow belt that unites the two parts of the American continent. Its economy is based mainly on agriculture, among which productions such as corn, beans, bananas, pineapples and coffee stand out.

    Although its origin in the country cannot be determined exactly, it is believed that the first coffee plantations were introduced by Spanish Catholic missionaries in the 18th century.

    The Madriz region has stood out for the production of high quality coffees. With its high altitudes, volcanic soils, and its privileged tropical climate, it produces beans that have captivated coffee lovers around the world.

    There is a strong commitment to the preservation of the environment. Producers have adopted sustainable and responsible agricultural practices, recognizing the importance of caring for natural resources and protecting the ecosystem in which precious grains are grown.


    The varietal of this lot is Java. It is a very common coffee variety in Central America, resistant to most pests and with little need for fertilization.

    As its name indicates, the variety was introduced to the island of Java directly from Ethiopia by the Dutch at the beginning of the 19th century.

    It first arrived in Latin America in the 90s, starting in Costa Rica and later spreading to the rest of the countries. However, the first Central American country to officially recognize Java was Panama in 2016. The quality potential of Java was later discovered when cultivated at high altitudes.

    It represents an interesting alternative to Geisha, of high quality in the cup but more resistant to diseases and ideal for small farmers. Java beans normally attract the attention of consumers due to their large size once roasted.

    This batch followed a natural process, drying for 33 days in raised beds in a greenhouse.