Nicaragua Maritza & Francisco's Carbonic Maceration

Tasting Notes: Pink Lady Apple, Pineapple Agua Fresca, Prosecco, Candied Lime, Watermelon

THIS COFFEE WILL ONLY BE ROASTED ONCE A WEEK. ORDERS PLACED WILL BE ROASTED AND FULFILLED ON THE FOLLOWING MONDAY. 

From Maritza and Francisco Sanchez in Nicaragua, this coffee uses a unique processing method called Carbonic Maceration. Inspired by the wine industry, it ferments whole coffee cherries in stainless steel airtight tanks, then pumps in CO2 to create a CO2-rich environment. The result is a coffee with deep, rich developed flavors, wine-like characteristics, and bright acidity. 

Maritza and Francisco Javier each own separate plots of land, which is somewhat rare for a farming couple. They are both involved in the every day processing at their individual farms from coffee washing, picking, and processing. They support each other in every way and often combine harvests such as in this particular coffee. 

After picking, the coffee is fermented at nearby farm Finca Idealista who monitors the delicate Carbonic Maceration processing method which requires frequent pH readings. Once completed, the whole cherries are put out on drying beds for just over a month to ensure they are completely sun soaked.

Region Information

Country: Nicaragua 
Region: Jinotega
Producer: Maritza and Francisco Sanchez
Altitude: 1,325 meters
Varietals: Red Caturra, Red Catuai, Yellow Caturra, Bourbon
Processing: Carbonic Maceration Natural 

Net Weight: 175g