House Espresso | San Ramón

Raisin | Chocolate | Hazelnut

Origin | Nicaragua

Region | Dipilto, Nueva Segovia

Farm | Finca San Ramón

Producer | Donald Roque

Varietal | Catuai

Process | Washed

Altitude | 1300 - 1600 MASL

Roast | Medium Light Espresso

Size 250g Bag 1Kg Bag

Grind Whole Bean Espresso French Press Aeropress Moka Pot Filter

£12.50 GBP

Taxes included. Shipping calculated at checkout.

This season's House Espresso takes us to Finca San Ramón in Dipilto, Nueva Segovia, Nicaragua, where third-generation producer Donald Roque has spent his life working in coffee.

We chose San Ramón for exactly what we want our House Espresso to be: sweet, full-bodied and familiar, but with enough character to keep it interesting. A concentrated raisin-like sweetness brings depth and a gentle fruit character, while a chocolate and hazelnut aftertaste give the cup a rich, comforting base.

Roasted for balance and repeat drinking, it's an espresso designed to settle easily into your everyday routine - whether you're drinking it straight or pairing it with milk.

A message from Ómra

This season's House Espresso takes us to Finca San Ramón in Dipilto, Nueva Segovia, Nicaragua, where third-generation producer Donald Roque has spent his life working in coffee.

We chose San Ramón for exactly what we want our House Espresso to be: sweet, full-bodied and familiar, but with enough character to keep it interesting. A concentrated raisin-like sweetness brings depth and a gentle fruit character, while a chocolate and hazelnut aftertaste give the cup a rich, comforting base.

Roasted for balance and repeat drinking, it's an espresso designed to settle easily into your everyday routine - whether you're drinking it straight or pairing it with milk.

Producer Story

Finca San Ramón sits within the Dipilto mountain range in Nueva Segovia, a protected mountainous region close to Nicaragua's border with Honduras.

The farm is led by Donald Efraín Roque, a third-generation coffee producer who grew up surrounded by coffee and continues the work of his father and grandfather. In 2006, Donald discovered Nicaragua's Cup of Excellence programme and decided to participate. Strong results across multiple editions gave him a renewed motivation to pursue quality and further develop the coffees produced at San Ramón.

Today, Donald is firmly focused on specialty coffee and continuous improvement. Alongside refining harvesting and processing practices, he places particular emphasis on training his team and developing the potential he sees in Dipilto as a coffee-producing region.

Finca San Ramón covers 40 hectares, with around 20 hectares dedicated to coffee at elevations between 1,300 and 1,600 metres above sea level. The farm grows Catuai alongside Pacamara and Maragogype, with this particular lot being a washed Catuai.

From the cupping table

San Ramón is built around deep sweetness and a rounded, comforting structure. Chocolate and roasted hazelnut form the foundation of the cup, joined by a concentrated raisin character that brings a slightly winey, dried-fruit sweetness.

As espresso, it produces a full and satisfying cup with restrained acidity, plenty of sweetness and a lingering chocolate-and-nut finish. Add milk and those chocolate and hazelnut qualities become even more pronounced, while the dried-fruit character gives the coffee enough depth to remain distinctive.

The washed process keeps everything clean and structured, making San Ramón the kind of balanced, approachable coffee we look for in our rotating House Espresso.

Espresso

This is our current espresso recipe for San Ramón. You can adjust the final espresso weight out for taste preference.

Ratio (ground coffee weight:final espresso weight out): 1:2

Dose: 18g

Grind Size (using a Mahlkönig EK43): 1

Yield: 36g

Extraction Time: 29-31 secs

Brewing Temperature: 92-94°C

Filter

We use the following V60 recipe for well rested coffees (at least 2 weeks from roast date).

Ratio (ground coffee weight:final espresso weight out):

Dose:

Grind Size (using a Mahlkönig EK43):

Yield:

Extraction Time:

Brewing Temperature:

Important Information

Roasting Day: We roast our coffee every Tuesday.
Order Cut-off: Place your order by midnight on Monday to be included in that week's roast.
Dispatch Timing: Orders placed before the cut-off are roasted and shipped within the same week.
Late Orders: Orders placed after midnight on Monday will usually be roasted and shipped the following week. However, if we have freshly roasted coffee available from the previous Tuesday's roast, we'll send that instead (while stocks last) so you don’t have to wait an extra week.

As a small-batch roastery, this schedule ensures that you receive your coffee at its freshest.

We ship all orders using Royal Mail. For coffee orders to the UK, Ireland, and select European countries, we offer:

Standard | Tracked | 48h: Reliable delivery within 48 hours.
Priority | Tracked | 24h: Faster delivery within 24 hours.

For more details, please check our Shipping Policy.

To enjoy the full flavour and nuances of your coffee, we recommend the following rest periods from the roast date:

Coffee Roasted for Filter:

Dark: 2 days
Light to Medium: 4-10 days
Very Light and/or Very Dense Coffee: 10 days or more

Coffee Roasted for Espresso:

Dark: 2 days
Medium: 8-10 days
Light: 10 days or more

Resting allows the coffee flavours to develop fully.

While these recommendations generally provide the best results, individual preferences and specific beans may vary. If in doubt, wait 2 weeks after roast date.