Budhas Kafferosteri – Santa Teresa

Just like the latest Budhas Kafferosteri coffee, this comes from Nicaragua, Dipilto and yes, even from Jorge Lagos … And both are named Santa Teresa! The biggest difference is the washing process and actually the size of the beans! Maracaturra is so much bigger than Bourbon beans. The coffee has with low acidity that has a clear cacao and hazelnut tone. This is the third post about Budhas Kafferosteri (click Budhas Kafferosteri to see all previous and later posts). On the back of the bag of Budhas Kafferosteri, it’s as usual:

“We are an artisan coffee roastery in the north of Sweden Lapland. We roast our coffee with passion in small batches, using a traditional drumroast”


Information and recipe for the coffee:

Origin: Nicaragua
Variety: Maracaturra
Farm: Jorge Lagos
Region: Dipilto
Process: Washed
Altitude: 1250 – 1400 meters above sea level.

Pour Over:

17g coffee (grind setting on 20B Baratza Sette 270, medium)
225g of filtered water
40g bloom 35 seconds
92 degrees Celsius

1) 40 g blooming for 35 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 100 g of water in a circular flow (this including 40 g of water blooming). This including 35 seconds of blooming should be on in 1 minute and 15 seconds
3) 125 g of water in a circular route that ends with a flow (approx. 10-15 g) on edge. The total brewing time of 1 minute, 40-45 seconds.

Espro Travel Press:

19g coffee (grind setting 26B at Baratza Sette 270)
284g of filtered water
94 degrees Celsius

1) After pouring both the coffee and the water, stir the coffee 10 times. I suggest you use a bamboo stirrer. Avoid sharp objects.
2) Screw the press and let steep for 4 minutes
3) Press slowly, if the press gets stuck, just lift the press and try again. It is normal.
4) Serve or seal the lid.

Review: An amazing coffee that reminds me of Budhas Kafferosteri’s Santa Teresa (Bourbon),  but this has a more cacao flavor instead of sandalwood.

I quote my earlier post:

“Santa Teresa from Budhas Kafferosteri is another coffee from Nicaragua, I have previously said that it may be a bit strange to brew coffee from there. But lately I have been drinking professionally brewed coffee from Nicaragua and I have to say that my brewing is spot on so I suppose it simply isn’t in my taste.

As usual, it is a battle between the Hario V60 and the Espro Travel Press. In this case Hario V60 is the winner! The musty variant with Espro was not as nice and well-adjusted to my taste as with the Hario V60. A pour-over was very good and you could easily feel the quality. I have to point out that this is a great and good coffee, but I have some other preferences. I really recommend this and I know that many will enjoy it!”

To compare them both, pour over is a little more like Coca Cola (clean and sweet) and Espro is like the Swedish Christmas drink “Julmust”.

Rating: 6.0/10

The rating is only based on taste and quality and is not based on price.


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