Angelina Estate — Nicaragua

The López family have grown coffee around Jinotega, in the north of Nicaragua, for over a century. This lot is from Finca Los Papales, five kilometres from the town on the slopes of Cerro Chimborazo, where the cloud forest keeps the mornings wet. Caturra, Catuaí, Java and Pacamara, picked by hand between January and March, washed at the farm's own mill and dried slowly in greenhouses and under shade cloth at 1,300 to 1,500 metres. The farm is Rainforest Alliance certified and keeps a school and a health centre for the families who pick there. Falcon cupped it at 84. Orange and raisin first, then milk chocolate, hazelnut and caramel underneath.

The everyday one. It sits quietly in a flat white and asks nothing of you, and it is the one I would put on espresso. If you want a coffee that makes you stop and look at the cup, the Villamaría does that better; this one is for the morning you have already left for work.

How I'd brew it

Filter: 15g to 250g water at 96°C. Bloom with 30g for 45 seconds, then pour to 250g; finished by 3:30. On a Comandante, 24 clicks to start, coarser if the pour runs slow.
Espresso: 18g in, 36g out, 28 seconds.
Finer if it tastes sour, coarser if bitter.

Let it rest a few days from the roast date on the bag, then keep it sealed and away from air. Or freeze it.