This Nicaraguan coffee from Doubleshot features a fruity, elegant, and well-balanced espresso profile. In the cup, subtle acidity blends with notes of stone fruit, almonds, and molasses, giving the coffee a sweet, smooth, yet lively character. It’s not a heavy or overroasted espresso, but rather a modern single-origin coffee with a clean character and pleasant body. It’s perfect for anyone looking for a sweeter, fruitier cup, yet still wanting an espresso that remains distinct, elegant, and easy to drink even when brewed daily.
The coffee comes from Nicaragua, specifically the Dipilto region and the El Poste farm. Behind the farm are Guillermo Montenegro and his wife Rosa, whose coffee has been an important part of Doubleshot’s lineup since 2018. Processing takes place at the La Estrella plant in the city of Ocotal, where our export partner Caravela works with the coffee. It is precisely this long-term collaboration with the Montenegro family that gives this coffee stability and a clear origin, which is important for a flagship espresso. The result is a coffee that has its own character but also maintains a consistent profile across preparations.
The coffee is washed, which helps maintain clarity, gentle acidity, and a well-defined flavor profile. The variety used is the traditional Caturra, which in this case nicely highlights sweetness, fruitiness, and an elegant body. The washed method allows the coffee’s natural character to shine through without heavier fermentation notes, so the cup is dominated by stone fruit, almonds, and molasses sweetness. Doubleshot recommends using 18–19 g of coffee, yielding 45–50 g, with an extraction time of around 28–35 seconds, which corresponds to a modern, juicier espresso.