Hello Sideyard Friends,

This week’s coffee is from a fifth generation coffee estate on the top of a mountain in the Matagalpa region of Nicaragua. It’s a right down the middle roast and a right down the middle coffee that would make a very fine daily drinker. I’m tasting plum, cocoa, citrus, and toasted nuts. It’s working well as a Japanese-style iced coffee.

If you haven’t brewed directly over ice, give it a shot! As this Serious Eats article points out, it’s arguably the easiest and best way to make iced coffee. The short version of the recipe is to simply substitute ice in your brewing device for 1/3 to ½ of your water weight and grind your coffee a little finer to make up for the reduced amount of extraction happening in the coffee. Any pour over gear works well, as does an auto drip brewer with a thermal carafe.

The origin track for the week is No Meuro Mas by Los Guardabarranco.

Sorry, no extras this week. Happy fourth.

Cheers,

Ryan