Nicaragua’s rich volcanic soils and diverse microclimates have long made it one of Central America’s hidden gems for specialty coffee. Despite decades of political challenges and natural disasters, the country’s smallholder farmers have rebuilt a resilient coffee industry rooted in sustainability. Today, most Nicaraguan coffee is shade-grown, supporting biodiversity and helping restore the country’s fragile forests.
Our Nicaraguan beans come from Finca Los Altiplanos, a farm tucked inside the protected Datanlí El Diablo Nature Reserve. Here, coffee grows under a natural canopy of guaba trees that enrich the soil and provide ideal shade, while fresh river water and careful farming practices nurture the cherries to peak ripeness. Each harvest is selectively handpicked, washed, and sun-dried to highlight the region’s clean, bright character.
Suzuki Coffee honours this journey with an Omni Roast: balanced and versatile, expressive in manual brews, and structured and smooth in espresso.
Brewing Instructions
V60 Pour Over (Filter Method)
For a clean, expressive cup that highlights floral and citrus notes:
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Coffee-to-Water Ratio: 1:16
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Grind Size: Medium-fine (like sea salt)
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Water Temperature: 92–96°C (198–205°F)
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Brew Time: 2:30–3:30 minutes (aim for this range, adjust grind if needed)
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Adjustments:
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Too sour or brews too quickly? Use a finer grind.
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Too bitter or slow? Try a coarser grind.
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Espresso
For a sweet, structured shot with smooth body and complexity:
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Dose: 18–20g (standard for most double baskets)
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Yield: 36–40g (for 18-20g dose)
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Grind Size: Very fine (like powdered sugar, fine enough to offer resistance to water)
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Water Temperature (Brewing): 90–94°C (195–201°F)
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Shot Time: 25–35 seconds
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Adjustments:
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Too fast, sour or weak (under-extracted)? Grind finer.
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Too bitter, slow or astringent (over-extracted)? Grind coarser.
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