Orlin, Filter coffee from Nicaragua

Orlin - Coffee Info

How We Prepare This Coffee

We developed and optimized the recipe using the following equipment:

The coffee is easily soluble and doesn't require much work to extract. A lower brew temperature, minimal pours, and higher dosing work well for it. This creates a beautifully sweet brew with balanced acidity and pleasant, well-integrated aromatics. A long brew time with lots of agitation quickly makes the coffee bitter.

Water: Total hardness 3°dH, alkalinity 1.5°dH
Grinder: Comandante
Dripper: Plastic V60
Filter Paper: Hario V60 Paper
Kettle: Brewista Artisan

For those who prefer brewing with the Hario Switch, you can try the following recipe:

Important: First pour water into the Switch, then add the coffee on top and stir briefly.
Start with the Switch closed
let steep until 1:30, then stir. Keep the Switch closed.
At 2:00 open the Switch

Why Does This Coffee Taste the Way It Does?

The flavor spectrum is incredibly broad and reveals new insights into a precise post-harvest process at every temperature level. What exactly did Orlin do? The coffee cherries were picked and then sorted in water channels. The light, floating cherries were filtered out. First, Orlin fermented the cherries for ten days in a sealed barrel. Then they were dried in the shade for 26 days. The long contact time between coffee bean and fruit flesh gave the fermentation enough time to develop aromas that wouldn't exist otherwise.

Why Did We Buy This Coffee?

This special coffee comes from our small experimental field mil variedades (Thousand Varieties) on our Finca Santa Rita. The field is only about 100m higher than Santa Rita, yet the climate is noticeably windier and cooler. In these challenging climatic conditions, we experiment with different coffee varieties to find out which perform particularly well. Parainema is one of them. The name is a combination of "Paraiso", the region in southern Honduras (= parai), and "Nematodos" (= nema), the parasitic nematodes that infect the roots of coffee plants in the region. In Honduras, a resistant hybrid was bred for this purpose (Parainema), which had remained somewhat in the shadow of more traditional varieties for years. But Orlin proves that this no longer needs to be the case.

How Do We Roast This Coffee?

We roast the coffee as a 12.5kg batch in a 30kg Giesen roaster. The total roast time is 8:50, with a development time of 45 seconds, or 8.5%. The end temperature is here almost 3 degrees lower than, for example, with a washed coffee, because heavily processed coffees become more porous and release oils at relatively low end temperatures, which we prefer to avoid.

Shipping Also Available via Coffee Letter

All our coffees can be ordered in the form of a coffee letter. It is treated like a regular letter and arrives in your mailbox. This reduces postage for 250g of coffee from 7 to 2.5 francs. At checkout, you can choose between the Coffee Letter, A-Post, and B-Post options.

Import Coffee Details to Beanconqueror:

Import Bean