[Bean] Nicaragua WInter Vine

NICARAGUA WINTER VINE

ORIGIN: NICARAGUA

REGION: NUEVA SEGOVIA

FARM: EL PARAISO

VARIETY: MARACATURRA

PROCESS: NATURAL

CUP NOTE: BLACKBERRY JAM, CONCORD GRAPE

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ROASTER'S COMMENT

SOWN presents Winter Vine, a distinctive Nicaraguan coffee that captures the concentrated essence of late-harvest fruit.

Sourced from the El Paraiso farm in the Nueva Segovia region, this selection highlights the unique qualities of the rare Maracaturra variety.

Nicaraguan coffees are often celebrated for their robust, wild character, and the El Paraiso farm exemplifies this profile. The Maracaturra variety—a hybrid of Maragogype and Caturra—is prized for its large cherry size and intense fruit concentration.

Winter Vine is produced using a controlled Natural process at the El Paraiso farm. While traditional natural processing involves drying the entire cherry to allow sugars to interact with the bean, this method utilizes managed temperature and humidity. This oversight results in a cleaner, more consistent profile that highlights fruit characteristics while minimizing the heavy fermented notes sometimes found in traditional sun-drying.

Due to their large size and lower density, Maracaturra beans are particularly sensitive to heat. Our roasting process prioritizes careful heat management to avoid stressing the beans. By optimizing development time after the first crack, we preserve delicate acidity while highlighting a deep, jam-like sweetness.

Winter Vine is characterized by a heavy texture and dark fruit notes reminiscent of a complex winter wine. This depth shifts gracefully with temperature; when served hot, the profile leads with the rich, smooth body of blackberry jam, while a colder cup allows the brightness of Concord grape to become more pronounced for a refreshing and sophisticated experience.

Each sip concludes with a long, resonant finish that mirrors the lingering sweetness of dark berries and grape skins, offering a refined and concentrated fruit profile that serves as a testament to the precision of Nicaraguan viticulture and craft roasting.

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FILTER BREW GUIDE

HOT

① Prepare a server warmed with hot water, place the filter in the dripper, and rinse it with hot water.

② Grind 13g of coffee to a slightly fine consistency.

③ Place the ground coffee in the dripper, zero the scale, start the timer, and pour 57g of water over the coffee grounds to wet them evenly.

④ Gently swirl the dripper in a circular motion to mix the water and coffee well.

⑤ At 45 seconds, pour water until it reaches 220g.

⑥ If the grind size is correct, the water should finish dripping through by around 2 minutes and 30 seconds.

⑦ If the water drips slower than 2 minutes and 30 seconds, adjust the grind size to be coarser. If it drips too quickly, grind the coffee finer.

⑧ Once all the water has dripped through, enjoy your coffee.

ICED

① Place the filter in the dripper and rinse it with hot water. Discard the rinse water and put 45g of ice in the server.

② Grind 13g of coffee to a slightly fine consistency.

③ Place the ground coffee in the dripper, zero the scale, start the timer, and pour 39g of water over the coffee grounds to wet them evenly.

④ Gently swirl the dripper in a circular motion to mix the water and coffee well.

⑤ At 45 seconds, pour water until it reaches 147g.

⑥ Once the coffee has finished dripping, remove the dripper and gently shake the server to mix the ice and coffee well.

⑦ Pour the coffee with ice from the server into an ice-filled cup and enjoy your coffee.

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ESPRESSO BREW GUIDE

To achieve SOWN coffee’s clean and diverse flavors, we recommend using a VST basket. If you can lower the machine’s bar pressure to between 4 and 6, that would be even better. The optimal flow rate with the portafilter removed is 210ml in 30 seconds.

Espresso

• Coffee amount: 19g (based on 18g VST basket)
• Extraction amount: 55g
• Extraction time: around 25 seconds

Americano(Longblack), Café Latte

• Coffee amount: 19g (based on 18g VST basket)
• Extraction amount: 40g (half it if you make long black)
• Extraction time: 15 to 20 seconds
• Water and milk amount: HOT 200ml (half it if you make long black) / ICE 175ml