Limoncillo Natural
TASTING NOTES Like a slice of apple spice cake, this is full of juicy raisins and sultanas, with a sweetness of brown sugar wrapping it up. The aftertaste is full of red apple and bruised plum. FARM INFO The story we have with Finca Limoncillo is a long and exciting one. This relationship was a key step in the history of our business - we’re really proud of everything that's happened in the past, and super excited for where we can go in the future. In 2007 we were buying from Limoncillo as part of a buying group, we loved it from the very first time we cupped it, and it was a coffee we just had to get. It was only after the auction closed that we discovered it was owned by a family in Nicaragua who were already our good friends through the Cup of Excellence programme. This relationship has gone from a one-off Cup of Excellence buy to a fantastic long-term relationship that we’re so very proud to have. Limoncillo is located in Matagalpa and, at massive 173 hectares in size. Situated
Available Sizes & Prices
250g: $17.50
500g: $35.00
1kg: $70.00
Prices updated:Regional Comparison: Nicaragua
Brewing Guides
Hario Switch
if sour: make finer (decrease by 2–3 clicks). if bitter: make coarser (increase by 2–3 clicks).
Brewing Steps
- 1. Bloom with 30g water for 30 seconds (pour evenly to fully wet the bed).
- 2. Pour to 150g by 1:00, gently stir to ensure saturation, then pour to 240g by 1:30. After final pour, close the Hario Switch valve and let steep.
- 3. Open the Switch and draw down into your cup/server at 2:30–2:40. Use the Switch to stop the flow once the cup is filled to avoid over‑extraction.
- 4. Total time ~2:30–2:40. Serve immediately to highlight apple, brown‑sugar sweetness and juicy fruit notes.
Pro Tips
- 💡 Use the Switch as designed: steep with the valve closed to develop sweetness, then release in one controlled draw to keep clarity.
- 💡 Key factor: consistent medium‑fine grind and a gentle stir during early pours—this preserves the raisin/apple sweetness and prevents harsh bitterness.
Sour → grind finer by 2–3 clicks, raise water temp by 1–2°C, or steep slightly longer. Bitter → grind coarser by 2–3 clicks, lower temp by 1–2°C, or shorten steep/drawdown time.
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