Kafferäven Per Nordby – La Picona

It’s always a joy opening coffee from Kafferäven Per Nordby, this time the coffee is from Nicaragua and is called “La Picona”. The beans are of my favorite variety: Maracaturra! These big coffee beans sound different when they hit each other, it’s a lovely sound, I can actually hear the difference from smaller and Maracaturra. Love it!

I love how clean this coffee is, it has so much clear notes. One of the biggest notes of all is definitely milk chocolate and the sweetness can be compared with semi-dried grapes (like raisins but with more juiciness). However, what did the roastery write in their notes? Am I even close? They wrote:

“Clean, juicy, stonefruit, milk chocolate”

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 La Picona:
Milk chocolate with semi-dried grapes

Information and recipe for La Picona:

Origin: Nicaragua
Variety: Maracaturra
Producer: Olga Marina González Cuadra and Samuel Zavala
Region: Las Manos, Dipilto
Process: Natural
Altitude:  1 300 – 1 500 masl.

Pour Over recipe for La Picona: 

20 g coffee
300 g filtered water
70 g blooming 45 seconds
92 degrees Celsius

1) Pour 65g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 55g 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 La Picona:

Wow, just wow! This is like the coffee called El Cambalache, it’s freakin’ awesome! Milk chocolate is one of the most liked notes in a coffee. This really tastes as Milk Chocolate, especially if you brew it as an espresso or even moka.

I love Kafferäven Per Nordby, I can always know that the coffee I buy will deliver. I love coffee from Panama and Nicaragua so I always try to buy it when it’s roasted by Kafferäven. If you love the same style as I do, try La Picona, it’s awesome!

Rating: 7.5/10

The rating is only based on taste and quality and is not based on price.