First of all, I must say that this design is my absolute favorite from Kafferäven. Ojo de Agua sadly and ironic enough caught my eye… With the description and actually the design… However, this Nicaraguan coffee is fully washed Caturra and has brilliant nutty flavors.
This coffee was very clean and had a very apparent balanced flavor between toasted nuts, brown butter, and figs. This had good sweetness to it with nutty flavors, brilliant really! Let’s review what they wrote as their description:
“Smooth, almond, yellow raisin, macadamia”
First I’ll cup the coffee which means that I’ll try to find different flavors in the coffee. Just to give you as a reader a hint of understanding of what I go through. I’ll also write how to do a cupping. You can read that below:
When I do a cupping I do the following:
1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!
Cupping notes for Ojo de Agua:
Information and recipe for Ojo de Agua:
Pour Over recipe for Ojo de Agua:
20 g coffee
300 g filtered water
70 g blooming 45 seconds
92 degrees Celsius
1) Pour 70g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 50g 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.
Review of Ojo de Agua:
This was a very pleasant coffee, a mild acidity that’s very easy to drink. I like to brew it a more acidic than it should with a modified recipe so it enhances it a bit more. Giving it more stability and contrasting the cup a bit. This is when I want something more than an overly balanced coffee, you should try the recipe out and really try Kafferäven since they always roast amazing coffee!
The rating is only based on taste and quality and is not based on price.