This is a very exciting and special coffee! A Kenyan varietal grown in Nicaragua. Processed through a very unique method inspired by the world of wine called carbonic maceration. This method enhances the coffee's fruity notes while adding body, complexity, and richness to the cup.
It begins with whole coffee cherries placed in sealed barrels inside a temperature-controlled room. The cherries naturally produce carbon dioxide and this oxygen-free environment enables fermentation to occur inside the bean.
Immediately after being removed from the barrels, the cherries are transferred to suspended beds inside the cold room. Once the cherries reach a lower humidity level, they are moved outdoors to finish drying on raised African beds under the sun.
Process: Natural, carbonic maceration
Notes: Pineapple, floral, white wine
Brew method: Pour over, drip, french press.
Origin: Finca Libre, El Pinabete, Nicaragua
Altitude: 1,570 to 1,630 meters above sea level
200 g