Nicaragua ANAEROBIC is much more than a specialty coffee, it is an arrogant coffee that wants to show the world its unique liqueur taste. It is processed through an anaerobic fermentation process. A long fermentation process was used - 180 hours.
They were handpicked at the Finca El Cipres plantation from the Dipilto area, Nueva Segovia. The plantation is at an altitude of 1300-1450m.
Nicaragua ANAEROBIC has intense aromas and flavors resembling a wine glass. The main notes in the taste are grapes, pineapple, banana, and peach.
The anaerobic process has loaded the coffee with nuances in the flavor of fermented grapes, intense, dense with moderate to medium acidity.
This coffee is suitable for the late afternoon, completely replacing dessert and a glass of whiskey. It is a perfect end to the day in a sophisticated company.
Type: Arabica
Baking level: LIGHT
Origin: Nicaragua, Dipilto, Nueva Segovia
Vintage: LOT 24
Drying process: ANAEROBIC
Quality: Specialty coffee - Outstanding Quality
SCA 85
Flavors: Liqueur, grape, pineapple, banana, peach.