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Nicaragua: Diamante Roja
Fuji apple, honey, and maraschino cherry
Past offering
This coffee is no longer on our menu.
Expression
Tasting Notes
Fuji apple, honey, and maraschino cherry
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Origin
Country
Nicaragua
Region
Jinotega
Producer
Blanca Nieve
Farm
Diamante
Craft
Variety
Caturra, Catuai
Process
Washed
Elevation
1350-1470 meters
Roast Level
Lighter Darker
Expression
Origin
Craft
Tasting Notes
Fuji apple, honey, and maraschino cherry
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Country
Nicaragua
Region
Jinotega
Producer
Blanca Nieve
Farm
Diamante
Variety
Caturra, Catuai
Process
Washed
Elevation
1350-1470 meters
Roast Level
Lighter Darker
Roasting now
Apple brightness and honey sweetness
Fuji apple gives this cup a crisp sweetness. Maraschino cherry brings a rounder, candy-like fruit character, with honey through the middle and finish.
The body stays juicy rather than heavy. It’s a coffee we enjoy for the way its sweetness carries across a full cup.
Blanca Nieve’s Finca El Diamante
Blanca Nieve grows this coffee at Finca El Diamante in the mountains around Jinotega. We source it through Gold Mountain Coffee Growers.
The farm is woman-owned, and this selection brings together Caturra and Catuai.
A washed selection
The cherry skin and fruit layer are removed before the parchment coffee finishes drying. Gold Mountain identifies Blanca Nieve’s Caturra/Catuai selection as washed.
In our roast, the result is a clear, sweet cup with enough body to support the brighter apple character.
Brewing Guides
Brew Nicaragua: Diamante Roja like we do - here’s how.
Highlights clarity and acidity; best with precise grind, flow control, and flat or conical brewers.
| Brew Ratio | 1:16 (e.g., 20g coffee to 320g water) |
| Grind | Medium (like granulated sugar) |
| Water Temp | 94°C / 201°F |
| Total Brew Time | 2:30 – 3:00 min |
| Yield | 300–320g |
Use a conical dripper to accentuate brightness and clarity.
Full immersion with coarse grind; great for body, sweetness, and lower-acidity profiles.
| Brew Ratio | 1:15 (e.g., 30g coffee to 450g water) |
| Grind | Coarse (like breadcrumbs) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 4:00 – 5:00 min |
| Yield | 400–450g |
Steep undisturbed and stir at 4 minutes. Emphasizes body and red fruit complexity.
Pressure extraction with fine grind; isolates intensity, structure, and balance.
| Brew Ratio | 1:2.25 (e.g., 18g coffee to 40g espresso) |
| Grind | Fine (like powdered sugar) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 25 – 30 sec |
| Yield | 36–40g |
Diamante Roja pulls as a dense, fruit-forward shot with vibrant cherry notes.
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Blanca Nieve grows Nicaragua Diamante Roja at her woman-owned Finca El Diamante in the mountains around Jinotega, Nicaragua. Loom sources the coffee through Gold Mountain Coffee Growers.
Nicaragua Diamante Roja combines Caturra and Catuai grown at Blanca Nieve’s Finca El Diamante. This selection is washed, with the fruit layer removed before the parchment coffee finishes drying.
Start Nicaragua Diamante Roja with your usual drip or pour-over recipe. Adjust the grind to balance the apple brightness with the longer honey-like sweetness.