Yurumí – Nicaragua
region
proceedings
altitude
sieve
variety
producer
attributes
Yurumí – Nicaragua
from 13,40€
region
proceedings
altitude
sieve
variety
producer
attributes
Profile
Sabor
SCA Points
Yurumí It is known as Giant Anteater which can be found in some areas of South America and which unfortunately has become extinct in Nicaragua. This is our new traditional which we have given a toast to All espresso brewing methodsThis is one of those coffees that we like so much because it is suitable for everyone. Its chocolatey flavours and slightly citric acidity make a cup of Yurumí ideal for anyone who loves this magical drink with very pronounced sweet flavours and notes of red plum or cocoa powder.
We have named this new café in honor of the giant anteater, also called Yurumí, which is one of the most fascinating mammals that lives in Central America and is in danger of extinction due to the loss of its habitat.
Yurumí has been produced by a family exporter formed by two sisters from the Nueva Segovia region, in response to the high demand for transparent and socially responsible connections with Nicaraguan coffee growers.
Espresso Recipe
18.5g – 37.5g – 29-30″
94º, 9 bars (La Marzocco GS3)
Recommended Use ESPRESSO / MOKA / FRENCH PRESS
This coffee is available in our
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Grinding
What is the exotic, traditional and funky profile?
We divide our coffee menu into 3 different profiles; exotic, traditional and funky. We also give 3 points to each profile that helps us differentiate its intensity, that is; a level 3 exotic profile would be our most exotic coffee, while level 1 would be the most moderate.
We classify our coffees with fruity and floral flavors, with a silky body and bright acidity, as an exotic profile. We classify our most classic coffees with chocolate flavors, nuts with a pronounced body and low acidity as a traditional profile. Coffees for everyone.
We classify our most experimental coffees as a funky profile with vinous and boozy flavors with a pronounced body and complex acidity, only for open minds.
How are specialty coffees rated?
Specialty coffee is scored taking into account its characteristics, both the bad, which would be the defects, and its virtues, through a protocolized system called Brazilian tasting, which would be the way to undress the coffee. Coffee always has to be CLEAN (free from defects) and SWEET because it reflects that the coffee fruit has been grown, harvested and processed correctly. Some of the attributes that are valued to have a final score are: aroma, fragrance, sweetness, body, acidity, cleanliness and the general opinion of each taster. All of these attributes are judged resulting in a final score, which to be classified as a specialty coffee must be at least 80 points. At Hidden we only work specialty coffee from 84 points.