michael sprague - Nimac Kapeh

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Nimac Kapeh

BREW: 1tbs or 8g per 5oz water at 205°F.
PULL: 16g for 26sec at 200°F, totaling 2oz.

Guatemala 2008
Atitlan Region
Blended from micro-lots
Washed Bourbon coffee



Taste notes
Tea-like, floral, and a mellow soft red fruit acidity. Dry Aroma (grounds): Soft Cherry Wet Aroma (brewing): Cherry Blossom Hot Cup: Dark Oolong Tea, Ripe Cherry, Soft Red Fruit Aftertaste: Brown Sugar Cool Cup: Raspberry and Red Fruits

My Notes:
This is by far one of the “mellowist” yet complex coffee’s I’ve had so far. I brewed it in the french press and agree with the tea-like soft fruityness. I’ve read others talk about bubblegum notes, grapefruit, nutmeg, red apple, cocoa and “beefy steak juice??” (told you it was complex) — I’ll try it next in the pour over and see how different it is from the press. What I don’t care for is the brown sugary aftertaste as I think it’s overdone in a lot of coffee’s I’ve had.

The other great thing about this coffee and mostly all of Barismo’s, is that it was vacuum packed at origin keeping it away from any elements during shipping and slows down the aging process.


Buy it here: http://shop.barismo.com/coffee/nimac