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Each year, we embark on a quest to find the ideal coffee to enjoy during the holiday season, and we've found it!
While Nicaragua may not hold the same level of recognition as some other Central American coffee producers, it boasts tremendous promise. Often referred to as the "land of lakes and volcanoes," Nicaragua is home to numerous lesser-known and unexplored coffee-producing regions. Many coffee growers in this country are actively exploring new coffee varieties and processing techniques, establishing Nicaragua as an emerging specialty coffee origin worth keeping an eye on.
Finca Agua Sarca is the result of the enduring coffee cultivation tradition passed down through three generations of Nicaraguan farmers. Situated in Dipilto, Nueva Segovia, this farm is nestled alongside a river and mountains, a geographical advantage that greatly enhances the coffee's quality. Isacio J Albir Vilchez, the owner, has collaborated with an agronomist since 2020 to consistently elevate the coffee's quality. For four consecutive years, Finca Agua Sarca has stood out as a leading participant in Nicaragua's prestigious Cup of Excellence competition.
The estate places a strong emphasis on environmental preservation, aiming to maintain a harmonious equilibrium between productivity, quality, and ecology.
Isacio is consistently engaged in innovative experimentation regarding fermentation processes and estate management practices. This particular lot represents an intriguing embodiment of the renowned Maracaturra coffee variety associated with Nicaragua. Maracaturra is celebrated for its delightful ripe fruit notes and complex acidity, and, by incorporating anaerobic processing, it results in an exceptionally delectable and bold coffee.
Maracaturra is a naturally occurring cross between Maragogype and Caturra varietals, and it is a large coffee bean. It is believed to have naturally occurred in the late 1800s and it is grown at the higher altitudes, mainly in Brazil, El Salvador, and Nicaragua.
The process: Isacio and his team carefully choose only the fully ripe red coffee cherries, ensuring they are at their peak quality. These selected cherries are then placed in airtight plastic barrels and undergo a 72-hour anaerobic fermentation process. After fermentation, the cherries are transported to the family's dry mill, Cafetos de Segovia dry mill, where they are spread out on raised beds to dry. The drying process involves regular raking to promote uniform drying and covering the cherries during the hottest parts of the day and overnight. It typically takes 25 to 30 days for the cherries to fully dry.
In the cup: Ripe cherries, blueberries, macerated sultanas, toffee. With a pleasant creamy body and a liquo-rlike aftertaste. The perfect festive flavour!
Minimum resting period: 10 days from the roast date for espresso roast, 7 days for filter roast.
|Dipilto - Nueva Segovia|
|Finca Agua Sarca|
|1150 - 1400 masl|
|Anaerobic fermentation for 72h, dried on raised beds|
Two profiles available:
For espresso & moka pot
|Ripe cherries, blueberries, macerated sultanas, toffee|