Tasting Profile: Cocoa, floral and citrus tones.
Grower: Smallholder farmers from Molino Norte
Variety: Yellow and Red CAtuai, Catimor & Parainema
Region: Molino Norte, Matagalpa, Nicaragua
Altitude: 900-1590 M
Soil Type: Clay Minerals
Process: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds
COARSE GROUND Coarse grind of coffee means when the beans are big, and the grinding is done very little so that there are large particles of coffee beans. In the case of this, the hot water can only bind to the outside part of the grinds, and the is observed slowly when the water seeps from the outside to the inside gradually.
Works best with a French press soaks the coffee grinds in hot water for a prolonged period, which means that the water has enough time to see through the interior of the coffee grounds.
In the case of the French press if you use fine ground coffee, then the coffee is more likely to be over extracted. To check if you are struggling to put down the plunger, then be sure that you have grounded your coffee too far.