Here's how we brewed this outstanding representation of the Java varietal by Duck-Rabbit Coffee, grown in a fairytale setting in Nicaragua!

Tucked in the mountains of a nature reserve, Los Altiplanos enjoys a tropical cloud forest climate, where producer Ricardo Cuadra cultivates the unique Java varietal. Not to be confused with the Indonesian island, the Java varietal comes from an Ethiopian landrace cultivar which was first grown on Java and then taken to Central America where it earned acclaim for its delicate floral and tea-like qualities.

We tasted citrus florals, ripe melon, black tea with lemon, a sparkling grape-like acidity, and a smooth, creamy body.

🌎 Origin: Jinotega, Nicaragua

💦 Process: Washed

🔬 Varietal: Java

⛰️ Elevation: 1,300 MASL

Brew Recipe for Duck-Rabbit - Los Altiplanos Java

Using Stagg X Dripper


17g of Los Altiplanos Java

285g of water



1. Measure and grind coffee at a medium to medium-fine setting

Measure out 17g of coffee beans and grind them on a medium-coarse setting. We used setting 4.2 on Ode with SSP Burrs, which is about 2.2 on Ode with Gen 1 Burrs, which is a 3.2 on Ode with Gen 2 Burrs. This would be sitting toward the middle-fine end of the Pour Over range on Opus.

2. Heat water and rinse the filter

Heat water to 206°F and rinse your filter before putting your coffee grounds in.

3. Pour 34g of water for the bloom 

Fully saturate your coffee grounds with 34g of water, and allow about 30 seconds for the bloom.

4. Continue pouring in 3 stages

After the bloom, pour to 200g; then finish at 285g. The total brew time varies, but we’re aiming for around 2:30-2:35 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of lemongrass tea, honeysuckle, and white tea.



18g of the same coffee

37g of water at 200 F

1:2.05 ratio

NOTE: This recipe includes a slightly higher espresso temperature and variable pressure technique. Thanks Duck-Rabbit team for sending over this dial!


1. Measure and grind coffee

Measure out 18g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  206°F.

4. Grind your coffee

We suggest a brew time of 28 seconds.

4. Pull shot at low bars for the first 15 seconds, and then 7-9 bars!

Pull your shot at low bar pressure (around 2 bars) for 15 seconds, and then ramp up to around 7-9 bars with a 28 second pull time.

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!