Drop Coffee – Limoncillo

It was a very long time ago that I reviewed Drop Coffee on Kaffenytt so I thought to myself that it’s time again to do it. After browsing for a while I found a Nicaraguan coffee from them that hade notes of flavor that sounded very much like something I would love to have in my hand at the moment. I mean doesn’t this sound amazing?

“The coffee has a toffee like arome, with flavour notes of roasted hazelnuts, red apple and milk chocolate and a lingering finish of cacao nibs. This coffee makes a sweet and steady cup wuith medium mouthfeel.”

I loved to brew it at a high temperature and also mixing with the length of the bloom. There’s no rules here so just rebel with the ratios and traditional recipes to find a golden nugget. Which I felt that I did with this coffee.

Cupping notes for Limoncillo:
Apple, cacao and butterscotch.

Pour Over for Limoncillo:

20 g coffee
300 g filtered water
80 g blooming 45 seconds
97 degrees Celsius

1) Pour 80g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 40g of water.
3) 1 minute and 30 seconds in,  begin your third pour of 60g of water.
4) 2 minutes and 15 seconds in,  begin your fourth pour of 60g of water.
5) 3 minutes in,  begin your fifth pour of 60g of water.
6) Stop the dripper at 3 minutes and 30 seconds.

*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.

Limoncillo Review:

A fresh coffee to be honest, it’s very crispy and worked as best as a cold brew for me, it’s super flavorful with the most ice you could fit in a glass. I really enjoyed this one and it was one of their more budgetfriendly bags of coffee actually!

Rating: 7.5/10

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

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