Paloma - Nicaragua Fawaris AMA Anaerobic Natural 300h+ Filter 250 g

Specialty-grade whole-bean coffee from Nicaragua, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of tangerine and stone fruit.

Origin: Nicaragua

Region: Nueva Segovia

Farm: Bethania

Processing method: Anaerobic 300h+, Natural, sleeping bag

Variety: Red Catuai

Altitude: 1350 - 1500 m a.s.l.

Cupping score: 88 / 100

ABOUT THE FARM

Bethania Farm, located in the coffee-growing municipality of Dipilto, has belonged to the Albir family since 2007. Today the 50-hectare farm is managed by sisters Martha and Ana Albir. Over the years they have worked tirelessly to modernize and adapt the farm to everyday needs, always with a strong commitment to environmental protection and deep respect for the nature surrounding the coffee trees.

The Albir sisters began their journey with coffee thanks to an inheritance left by their parents. From an early age they held coffee in deep respect, as it had always been a fundamental part of their lives and a tradition they lovingly maintained. In 2013 they inherited the family farm, and in 2015 they began its transformation by implementing new cultivation and sustainability practices to improve coffee quality.

Today Martha and Ana have decided to grow more exotic varieties on their farm, such as Java and Parainema. This decision reflects their constant search for innovation in coffee cultivation, allowing them to stand out thanks to the high quality of their coffee.

ROASTER’S NOTE

This is the kind of fermentation people are often afraid of, even though they absolutely shouldn’t be. Extremely drinkable and highly complex, ranging from red wine notes through processed fruits, finishing with a solid 70–80% dark chocolate character.

V60 RECIPE

Coffee dose – 19 g

Water dose – 50 g → 300 g

Grind size:

8.4 EK43; 23 clicks Comandante

1. Place the filter in the V60 and rinse it with a strong stream of water so it adheres well to the walls.
2. Grind the coffee, add it to the V60, and level the coffee bed.
3. Pour 50 g of water, aiming at the dry spots to wet everything thoroughly. If the coffee is very fresh (foaming strongly when it contacts water), you can extend the bloom to 2 minutes or add an additional bloom at 1:00 (pour another 50 g and wait until 2:00).
4. At 1:00 (or 2:00), begin pouring into the center of the V60 (circles about the size of a 5-złoty coin), using circular movements at a pace of 6–8 g per second (slightly below the second enlarged dot on the Acai kettle), keeping the stream just below the point where it breaks.
5. When you reach 250 g, lower the kettle to about 3 cm above the water surface (circular movements are no longer necessary) and finish pouring to 300 g.
6. Perform a shake while holding the narrowing at the base of the V60 (both horizontally and vertically). If the coffee drains too quickly, give it a swirl.

The total brew time should be 2:30–3:00, or 3:30–4:00 with the extended/additional bloom. You can also try blooming with 70–80°C water or pouring out part of the bloom water. The difference can be significant, so experiment.