Padre Coffee

Nicaragua, El Madroño - Single Origin Espresso

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We are delighted to introduce the newest addition to our single origin coffee, Nicaragua El Madroño. 

This crop year, four producers have contributed to this delicious coffee - and are all from Jinotega - a coffee-growing region prized for its rich volcanic soil, tropical forest climate, and diverse ecosystem. The coffee is very sweet and well-rounded, with tasting notes of dried peach, toffee, orange citrus, almond butter, and dark cocoa.

SUITABLE FOR:

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Stovetop

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Espresso

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Plunger

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Aeropress


Single Origin Coffee Description

We are delighted to introduce the newest addition to our single-origin coffee, Nicaragua El Madroño, a community lot from Jinotega. 

The coffee is named after the national tree of Nicaragua that blooms between the months of November and February, which is also when coffee producers are in full harvest across the country.

The El Madroño tree produces very striking and fragrant white flowers, emanating a very sweet fragrance. The flowers of this tree, in addition to being aromatic, serve a purpose within their community. 

The flowers are used during La Purísima de La Concepción in December, a religious activity that is only celebrated in Nicaragua, where thousands of Catholic parishioners gather to profess their religion. El Madroño is a combination of culture, tradition, and essence of the country, which are rooted in the coffee lands, where this celebration is also held every year. 

The history of the coffee industry in Nicaragua is one that is filled with conflict, revolution, disaster, and crisis. Although it’s not necessarily well known as a coffee-producing country, it has held significant value and importance to Nicaragua’s people and its economy. Nicaragua's coffee farmers still bond together to create great quality coffee and improve their life one step at a time. 

This crop year, four producers have contributed to this delightful coffee - Edwin Burgos, Alvaro Blandon & Maria Mercedes Martinez, and John Mark who are all from Jinotega - a coffee-growing region prized for its rich volcanic soil, tropical forest climate, and diverse ecosystem. Each of the producers behind this blend processes their lot separately at their own micro-mills. 

We all loved this coffee on the cupping table - it is very sweet, approachable, and well-rounded. The deep appreciation and resilience of the coffee farmers result in a very sweet, well-rounded, and creamy cup with tasting notes of dried peach, toffee, orange citrus, almond butter, and dark cocoa. We look forward to sharing it with you all.

Coffee Breakdown

NICARAGUA EL MADROÑO 100%

Washed - 100% Caturra, Catuai, Pacas, and Maracaturra varietals grown and hand-picked at an altitude of 1200 - 1600masl in Nicaragua's Jinotega region.

In The Cup

DRIED PEACH, TOFFEE, ORANGE CITRUS, ALMOND BUTTER, AND DARK COCOA

Espresso Recipe

  • DOSE - 21g
  • YIELD - 36g
  • TIME - 35s
  • TEMP - 94°C
  • RATIO - 1:1.7

This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.

A small to big bag of happiness guide – to help your coffee loving ways.

Espresso

1 – 2 cups daily
250g per week

2 – 4 cups daily
500g per week

6 – 8 cups daily
1kg per week

Note – These guidelines use an estimate of 16–21 grams of coffee to allow for difference in dose size.

If you need help with any of our coffees, please reach out through hello@padrecoffee.com.au and we’ll guide you along through the coffee journey.

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