Nicaragua - "blood orange bull"

Nicaragua has become one of specialty coffee’s most exciting origins for experimental processing — with producers using techniques like anaerobic fermentation to push flavour far beyond traditional coffee profiles.

At Agua Sarca in Nueva Segovia, producer Isacio Albir carefully ferments and slow-dries this Yellow Catuai lot to build intense fruit character and sweetness, while preserving protected forest across the farm.

The result is loud, juicy and full of energy: blood orange, ripe peach and demerara sweetness in the cup.

medium roast, natural anaerobic process

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