Nicaragua | La Laguna | Caturra | Anaerobic Natural 72hr | Filter | 250g

Origin

• 🇳🇮 Nicaragua

Tasting notes

Character

• Experimental
  50
• Funky
  40

Farm: La Laguna Region: Dipilto, Nueva Segovia Elevation: 1100 - 1350 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.: CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Process: Anaerobic NaturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. 72hr Notes: Milk chocolate, vanilla, & purple grape 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. This is the second year we are showcasing Olman’s Caturra from Finca La Laguna. The fairly long 72 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 deep purple fruits like plum and grape.