NICARAGUA - LOS DELIRIOS

CANDY APPLE + SPICES + GANACHE

The story of the Canales family begins in 1958, when Daniel purchased an abandoned farm in Pueblo Nuevo, high in the hills of Estelí. Passionate and visionary, he restored the land and, by 1994, transitioned to organic coffee farming. A bold move that paid off in 2004, when Los Delirios farm won first place at the Nicaragua Cup of Excellence.

Today, his three sons, Milton, Donal, and Norman, carry on the legacy. Across their various plots, they grow Typica, Caturra, and Bourbon, always with the same focus on sustainability and quality. At Los Delirios, everything is done with care: homemade fertilizers from coffee pulp, raised drying beds, shaded patios… every detail counts. In 2019, the family even built their own dry mill to maintain control over every stage of production and ensure impeccable traceability.

The result? A washed coffee with a classic and approachable profile, offering notes of chocolate syrup, highlighted by caramelized apple and a subtle touch of spice. Perfect for the season, it delivers a warm and comforting cup.

Espresso — Recommended Parameters

Ground Coffee	18.5 g
Coffee in Cup	32 g
Extraction Time	29 sec

ℹ️ Note — Recipe calibrated for a basket around 18—19 g. Consult your machine's manual to know your basket capacity.

V60 – Recipe

Ratio 1:15

15 g in – 225 g out

Water Temperature: 89 °C

Start Stop

Timer 0:00

ℹ️ Press "Start" to keep the screen awake.

0:00s

Phase 1 — Bloom

Pour for 0:10s Total 30 g

0:30s

Phase 2

Pour for 0:10s Total 120 g

1:00s

Phase 3

Pour for 0:10s Total 225 g

2:45s

Final complete drawdown time

ℹ️ Tip — If the total time is shorter, the grind is probably too coarse. If it's longer, the grind is probably too fine.

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