Nicaragua - "blood orange bull"

Picture me sampling away, topping up stock and doing the tallies — my order all but finalised — when “Blood Orange Bull” was just left to try… I couldn’t say no.

The Central American Yellow Catuai varietal is packed with flavour. This natural anaerobic lot bursts with zesty blood orange, ripe peach, and a touch of demerara sweetness — perfect for anyone who likes a shake-up in their cup.

Grown by Isacio Albir, a third-generation coffee producer and owner of Agua Sarca in Nicaragua’s Nueva Segovia region, the farm spans over 67 hectares, with much of the land preserved as protected forest — a reflection of Isacio’s commitment to environmental stewardship.

Ripe cherries are floated to remove impurities before being sealed in barrels for a 96-hour anaerobic fermentation, with pH and temperature carefully monitored throughout. After fermentation, the coffee is dried slowly over 30 days on raised beds and patios, developing its complex, fruit-forward character.

medium roast, natural anaerobic process

Altitude = 1,400m
Varietals = Yellow Catuai
Flavours = Blood Orange, Peach, Demerara Sugar

£1 of each 250g bag will be going to the Impact Foundation.