• · Ometepe ·
· Nicaraguan Cold Brew · Coffee •
Nicaragua is known for its fully washed coffees. Culturally common in that area, the coffee cherries get fully ripe until they look like “Sangre de Toro” - bull's blood - when Roger proceeds to harvest them. The cherries are then moved to a depulping machine where pulp and seeds are separated without using water. They are then fermented naturally in tanks for a period of 16‐20 hours. Once fermented the coffee is washed several times and then transported 25 kilometers to a drying patio at San Fernando. After 5‐6 days of careful drying the coffee is ready and packed to be sold.
- Origin: Nicaragua
- Region: Nueva Segovia
- Grower: Roger Esaú
- Flavor notes: Caramel, Graham Cracker, Plum
- Elevation: 4,740 ft.
- Temp range: 65°F - 89°F
- Processing: Fully washed
- Rainfall: 92 in/yr
- Drying method: Sun dried
- Varieties: Red Catuai, Caturra
- Fermentation: 16-20 hours, 1 flush of water
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