We are excited to introduce our new filter coffee, coming from our long-time partners, farmers Norlan and Uriel Chavarría from Nicaragua. We've been working with these brothers since 2018, and their coffees have become favorites among specialty coffee lovers. This time, they bring something truly special—a coffee processed using the anaerobic method, offering a unique flavor experience.
What is Anaerobic Processing?
Anaerobic fermentation is an innovative method where the coffee cherries are placed in plastic bags after harvesting, with all the air removed. This oxygen-free environment triggers specific microorganisms, which influence the coffee’s final flavor profile. The result is a coffee with a rich, full body and an intense, distinctive taste that’s hard to find elsewhere.
This coffee stands out with its round, full body and rich notes of rum, nougat, and fermented mango. Every sip envelops you in its long rum-like finish, complemented by a subtle fruity acidity. The light roast ensures freshness and brings out its complex aroma.
El Progreso Farm – Where It All Begins
The coffee comes from the El Progreso farm, nestled in the mountains of the Jinotega region at an altitude of 1,050 meters. Here, the coffee cherries are handpicked at full ripeness, ensuring the highest quality of every harvest. Norlan and Uriel Chavarría have extensive experience in coffee processing, continually bringing new and exciting flavors to the table.
Recommended Brewing Methods
This coffee is ideal for alternative brewing methods. Whether you prefer a Moccamaster, AeroPress, or V60, this coffee will not disappoint. Its rich flavor and full body will shine in all these methods, allowing the complex flavor profile to stand out.
We believe this coffee will captivate you as much as it did us. It offers not only a great tasting experience but also the opportunity to try something new and unique.