NICARAGUA Cambalache WashedNicaraguaCambalache250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Cambalache is translating flavors of emphasized Nicaraguan natural terroir straight into the final brewed cup."
Home brewer, Gothenburg, Sweden
SCA SCORE 86.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on convection and moderate heat application with world class skill and care. Moderate roast, high front up heat that subsides and a sensational aroma of honey follows us through to the first crack and we shortly afterwards finish the roast.
|Producer||Abner Samuel Zavala González|
|Region||Dipilto, Las Manos, Nueva Segovia|
|Aroma||Caramel, Chocolate, Nutmeg|
|Flavor||Almond, Cane sugar, Honey, Orange|
|Aftertaste||Cocoa, Orange, Long|
|Acidity||Malic, Orange, Medium|
|Body||Round, Soft, Mid|
Samuel has many goals for himself and his farm: creating a self-sustainable farm using eco-friendly inputs. He also wishes to see his farm grow and be able to help people in his community by providing job opportunities.The Zavala family decided to make the move into specialty coffee as they started to participate in Cup of Excellence (CoE). They placed well in every competition each year they participated. CoE has allowed the family to continuously upgrade their plantations, increase the salaries of co-workers and initiated direct relationships with their buyers. Cambalache will keep striving, year-after-year, to obtain higher cup quality to be recognized all over the world.
Harvesting occurs during December and March each year. The cherries of this Caturra are hand picked, moved to the wet mill, pulped and then wet fermented for 10-12 hours. After the fermentation, the coffee is washed and dried 4-5 days until 11% humidity is reached, then sent to the dry mill for hulling and quality control before export.
Samuel is now experimenting with new varieties on the newer plantations in order to diversify his farm. The family invested in a new wet mill so that they could have more space for experimental processing protocols.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.Made by Nicaragua
Finished in Scandinavia