East View Motmot Nicaragua Coffee
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East View Motmot is an organic, Fair Trade Nicaragua coffee produced by Maria Estanislada Martinez at Finca Los Positos. East View describes a snappy first sip followed by savory, nutty character and a cocoa aftertaste. The name honors Nicaragua’s national bird, the turquoise-browed motmot, also called the Guardabarranco, meaning “cliff or ravine guardian.” This producer-led coffee is offered whole bean or freshly ground in 12-ounce and 5-pound sizes. The product record does not specify cultivar, elevation, or roast level, so those details are intentionally left open.
Coffee profile
| Origin | Nicaragua |
|---|---|
| Producer | Maria Estanislada Martinez |
| Farm | Finca Los Positos |
| Certifications stated | Organic and Fair Trade |
| Farm practices | Shade grown and hand picked |
| Post-harvest | Wet milled and fermented on farm; sun dried on African beds |
| Drying facility | Aldea Coffee Processing Facility |
| Documented notes | Savory, nutty and cocoa |
| Cultivar/elevation/roast | Not specified in the product record |
Origin, production and flavor context
Coffee cultivation at Los Positos is a family legacy. Martinez grew up around coffee and learned its labor from her parents. She inherited one hectare of coffee land and a truck, then sold the vehicle to purchase more land and plant additional coffee. The farm now supports 30 full-time employees and up to 100 temporary workers during harvest. The source story says seasonal workers receive food and accommodation and are paid above minimum wage. Los Positos integrates timber trees, citrus, bananas, and coffee, uses an Eco-Mill and a honey-water treatment system, and aims to protect natural resources and wildlife. Coffee income has helped improve the kitchen and wet mill and build a family house. Martinez has given each of her two sons one hectare to begin their own farms while planning further growth.
Brewing guidance
For filter brewing, begin with 30 grams of coffee and 500 grams of water, a 1:16.7 ratio. Use a medium grind and water near 200°F, then target a three- to four-minute brew. The savory and cocoa-led profile can show well through a flat-bottom dripper or automatic brewer. If the first sip seems sharp and the finish thin, grind finer to increase extraction. If cocoa becomes dry or bitter, grind coarser or shorten contact time. For immersion, try 32 grams to 500 grams of water and steep four minutes before plunging slowly.
Choosing a method and format
Taste the coffee before adding milk so you can identify its snappy opening, body, and cocoa finish. Paper filtration should improve clarity, while French press generally emphasizes texture and nuttiness. Because a roast level is not documented, let flow rate and taste guide water temperature instead of assuming light- or dark-roast behavior. Keep dose constant and change one variable at a time. Choose the 12-ounce bag for occasional brewing; the 5-pound option is best when turnover is steady enough to maintain freshness.
Serving and comparison notes
For shared service, scale the recipe by weight rather than adding scoops. A one-liter batch can begin with 60 grams of coffee. Preheat the brewer and use a thermal carafe so the finished coffee does not bake on a hot plate. When comparing recipes, let each cup cool to the same temperature before deciding which extraction better preserves cocoa sweetness and the savory finish.
Dialing in and freshness
Allow freshly roasted coffee to degas, then record dose, water, grind, and drawdown. Evaluate sweetness, acidity, body, and finish as the cup cools. A consistent grinder such as the Turin DF64 Gen 2 helps make controlled grind changes. Compare other producer-focused lots in the Specialty Coffee collection.
Store sealed coffee in a cool, dry cabinet away from light, moisture, heat, and strong odors. Grind immediately before brewing when practical. Orders placed through Espresso Outlet are routed to the roasting partner for fulfillment, so roast and dispatch timing follow that partner’s workflow.
Frequently asked questions
Who produced Motmot?
Maria Estanislada Martinez produced it at Finca Los Positos in Nicaragua.
How is it processed?
It is wet milled and fermented on the farm, then sun dried on African beds at Aldea.
Is it certified?
The product record identifies the coffee as organic and Fair Trade.
What does it taste like?
East View lists savory, nutty, and cocoa character with a snappy first sip.
What roast level is it?
The current product record does not specify a roast level.
Which formats are available?
Choose whole bean or freshly ground coffee in 12-ounce or 5-pound sizes.
Green Coffee and Roasted Coffee does not qualify for free shipping. Shipping costs are set by our roaster partners. Coffee orders are shipped directly from the roaster partner.
