Nicaragua | Buenos Aires | Maragogipe | Anaerobic Natural 60hr | Filter | 200g

Origin

• 🇳🇮 Nicaragua

Tasting notes

Character

• Experimental
  50
• Funky
  40

Farm: Buenos Aires Region: Dipilto, Nueva Segovia Elevation: 1000 - 1750 masl VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Maragogipe Process: Anaerobic NaturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. 60hr Notes: Tropical fruits, jam, & milk chocolate About: Coffee producer Olman Valladarez and his team support many social projects in their local community. They have developed public health campaigns focussed on issues most relevant to the community such as dental care, breast cancer, and diabetes. Moreover, they also organise recreational activities and celebrations for important holidays. Maragogipe from Finca Buenos Aires, which placed 1st in the Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. in 2015, is a rare coffee due to its very low yields and susceptibility to leaf rust. It does though have an exceptional cup quality making this a very special find for us. The fairly long 60 hour anaerobic (without oxygen) 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. fermentation really brings out flavours of tropical fruits and a jammy mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method..