[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 Preheat the server with hot water. Place a filter in the dripper, rinse it thoroughly, and prepare brewing water at 95°C.

② Grind 14g of coffee at a slightly fine setting.

③ Add the ground coffee to the dripper and tare the scale. Start the timer, then pour 50g of water, making sure all the grounds are evenly saturated.

④ Hold the dripper and gently swirl it in a circular motion to mix the coffee and water evenly.

⑤ Wait until the water has completely drained through the coffee bed, then pour until the total weight reaches 100g.

⑥ Once the water has completely drained again, pour until the total weight reaches 170g.

⑦ After another complete drawdown, pour until the total weight reaches 232g.

⑧ Once the final pour has completely drained, remove the dripper and enjoy.

ICED

① Place a filter in the dripper and rinse it thoroughly with hot water. Discard the rinse water, add 74g of ice to the server, and prepare brewing water at 96°C.

② Grind 14g of coffee at a slightly fine setting.

③ Add the ground coffee to the dripper and tare the scale. Start the timer, then pour 40g of water, making sure all the grounds are evenly saturated.

④ Hold the dripper and gently swirl it in a circular motion to mix the coffee and water evenly, then wait until the water has completely drained through the coffee bed.

⑤ Pour until the total weight reaches 75g, then wait for the water to drain completely.

⑥ Pour until the total weight reaches 120g, then wait for the water to drain completely.

⑦ Pour until the total weight reaches 158g. The entire brew should finish draining in approximately 2 minutes 30 seconds to 3 minutes 10 seconds.

⑧ Once the coffee has finished draining, remove the dripper and swirl the server thoroughly to combine the brewed coffee with the ice.

⑨ Pour the chilled coffee into a glass filled with fresh ice, then enjoy.

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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