Additional information
| Weight | N/A |
|---|---|
| Size | 250g |
| Grind | Beans, Home espresso machine, Moka pot |
Nicaragua Natural Elixir
Nicaragua12.40€
This microlot comes from GMCG Member Farmers in the renowned regions of Matagalpa and Jinotega, Nicaragua, grown at elevations between 1,200 and 1,269 meters above sea level. Cultivated by dedicated producers working with varieties such as Caturra Estrella, Catuai and Pacas, this Elixir lot represents an expressive and experimental profile shaped by careful selection and innovative processing.
Processed using a Carbonic Maceration Natural method with a fermentation period ranging from 4 to 8 days, this coffee develops a silky texture and a complex aromatic structure. The controlled fermentation enhances its candy-like character while preserving clarity and balance, resulting in a vibrant and elegant cup.
In the cup, Nicaragua Elixir stands out for its floral aromatics and juicy fruit character. Notes of black cherry, candied apple and rose evolve into a smooth, wine-like finish with honeyed sweetness and a delicate silky body. A versatile coffee that performs beautifully both in filter brewing and espresso, ideal for those seeking refined, fruit-forward profiles with depth and personality.
Origin: Matagalpa & Jinotega, Nicaragua
Altitude: 1,200–1,269 masl
Producers: GMCG Member Farmers
Botanical variety: Caturra Estrella, Catuai, Pacas
Process: Carbonic Maceration Natural
Aroma: Floral and fruity profile with black cherry, honey and citrus nuances
Flavour: Silky and expressive cup. Candied apple, cherry syrup, red rose and honeyed sweetness with a wine-like finish
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Barista Basics Masterclass
Price range: 140.00€ through 230.00€Barista Basics Masterclass
Place – Via Laietana 36, the 80plus Specialty coffee studio, BARCELONA
(Available: Mondays at 10:00h, Wednesdays 17:30h, Thursdays 17:30h. Book in advance -1 week min.-. We’ll contact you via email to arrange the date, after the order is done). The course duration is 2 hours.
Have you always been fascinated by the professional barista’s skills of espresso extraction, ability to foam the perfect milk and to draw beautiful figures on your cappuccino?
Do you want to learn it for fun, so you could do it at home and surprise your guests? Or you want to take your first steps in the barista world?
Come and meet us at our 80plus Studio in the heart of Barcelona to learn together with our barista trainer:
- The basics of specialty coffee espresso extraction
- The troubleshooting and best practice of using the machinery
- The skills of milk foaming
- The hand pouring techniques
In all of our courses, we use notNeutral cups and have the option of trying Oatly instead of regular milk.
For more info contact us info@80plus.es
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A Cajamarca washed coffee with more spice and nutty complexity than a standard Peru, produced by four farms with constant technical support. Its marked sweetness and clean cup make it ideal for espresso.
Name: Peru San Ignacio
Origin: San Ignacio, Cajamarca, Peru
Altitude: 1,200–1,500 masl
Farmers: Small-scale farmers from San Francisco, Los Llanos, San Andres and El Sauce, with technical support from the Asociación Agropecuaria de Productores del Norte
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Score: 85.5 (Tastify report, no defects)
Tasting notes: Caramel, Hazelnut, Nut, Cocoa Powder, Stone Fruit, Dates
Our objective is to help people move on from commercial to specialty which means traceability, sustainability and a completely different appreciation of the sensory qualities of a coffee.
