Jinotega

Chocolate • Caramel • Clean, Rounded Acidity

High in the lush mountains of northern Nicaragua lies Jinotega, a region responsible for more than 80% of the country’s coffee, and one of the most celebrated growing landscapes in Central America. The altitude, cool air, and dense forest canopy create the perfect environment for producing coffees known for their smoothness, sweetness, and balance.

Our Jinotega selection is a medium-roast coffee that brings out the region’s signature profile: rich chocolate notes, a clean and well-rounded acidity, and a gentle caramel sweetness that lingers through every sip. It’s approachable yet refined, the kind of cup that feels familiar, comforting, and quietly complex.

Whether brewed as filter coffee, French press, or enjoyed as a mellow single-origin espresso, Jinotega delivers a satisfying, crowd-pleasing experience rooted in one of Nicaragua’s finest coffee regions.

• Origin: Jinotega, Nicaragua
• Process: Washed
• Roasted For: Espresso or Filter
• Tasting Notes: Rich Note of Chocolate, Sweet Caramel
  

Brewing Instruction (Espresso)

• Coffee Dose: 18-20 g
• Grind: Fine (for Espresso)
• Water Temperature: 200°F
• Extraction Time: 24-28 sec
• Extraction Volume: 32-38 ml
  

Brewing Instruction (Filter)

• Coffee-to-Water Ratio:
  • Standard: 1:15 (e.g., 10 g Coffee → 150 g Water)
  • Stronger Cup: 1:14
  • Lighter Cup: 1:17
    
• Water Quality & Temperature:
  • Filtered water with total dissolved solids (TDS): 70-100 ppm
  • Water Temperature: 90–95 °C (198–205 °F)
  • Too Hot → Bitterness.
  • Too Cool → Under-extraction.
    
• Grind Setting (1 to 10)
  • Fine → Espresso
  • 3-7 → Medium (for Pour-over)
  • 8 → Coarse (for French Press)
    
• Flavour Tuning:
  • More sweetness → Slightly longer steep or coarser grind
  • More acidity → Higher brew temp (~95 °C)
  • More body → Slightly finer grind or longer steep
  • Cleaner cup → Skim carefully + decant immediately