Nicaragua Finca La Andrea Anaerobic fermentation process

Region: Mozonte, Nueva Segovia
Varieties: Caturra and Catuai
Process: Anaerobic fermentation, dried in raised beds
Altitude: 1400 masl
Notes : Chocolate, Lemon, lime and caramel flavors

For this special preparation, the coffee is depulped the day it’s harvested, then placed in airtight tanks to ferment within an anaerobic environment: This allows the temperature to stay cooler and will slow the fermentation down. Around 20 hours later, the coffee is removed, washed, and spread on raised beds to dry.

We are privileged to have gotten 2 bags of this great coffee. Medium acidity, very well balanced…. Discover it before its all gone !