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