Nicaragua Torito

Origin

• 🇳🇮 Nicaragua

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

Producer: Isacio Javier Albir Vilchez Origin: Las Manos, Dipilto, Nueva Segovia Varietal: Yellow CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Altitude: 1450 metres above sea level Process: Anaerobic NaturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Flavours: Blood Orange, Toffee & Peach Importer: Falcon Where is it from? In the northern reaches of the country is the region of Nueva Segovia, bordering Honduras, with high mountains ideal for coffee production. It is here, in the town of Las Manos in the Dipilto municipality, where Finca Agua Sarca is situated. Through family inheritance, Isacio Javier Albir Vilchez took over the farm 30 years ago. The farm is named after the rich resource of water deep within the mountains, giving life to the coffee grown here. At Finca Agua Sarca, thanks to the rich soil, Isacio is able to grow CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., Yellow Catuaí, Red Catuaí, Maracaturra, Obata, Parainema, Marcellesa, GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction.. This specific lot is 100% Yellow Catuaí. His farm is broken up into lots based on altitude and area. This specific lot is called El Torito. During the harvest, the cherries are carefully handpicked on the steep slopes and delivered to a processing area located on the farm. This lot underwent the NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Anaerobic method, which begins with the cherries being sorted for quality and submerging them in a tank of water to remove the floating cherries. After sorting, the coffee is placed in plastic barrels to initiate fermentation for 72 – 96 hours. After fermentation, the cherries are delivered to the Cafetos de Segovia mill, located 25 kilometers away, where they will be dispersed on raised beds to dry in the open sun for 30 days. This process includes a first phase of direct drying in the sun for three days, then placed under shade for 20 days, followed by four days being covered, and a final three days in the open sun. Once the ideal moisture content is reached, the coffee is hulled and prepared for export at the mill. Roast Light/medium Brew Filter & Espresso