AGUA SARCA 348 HOURS NICARAGUA
This year we bought two coffees from the same farm, - Agua Sarca - that have different fermentation times of the same process. Available to buy seperately, and as a bundle. Try both to see how the flavour of the coffee changes over time.
Roast Profile
Light Roast
TASTING NOTES
BUNDLE & SAVE
Discover the process of anaerobic fermentation, with our latest duo of Explore coffees from Nicaragua. Try both Agua Sarca coffees to see how the flavour changes over time. The ultimate gift for coffee enthusiasts this Christmas.
With 10% off and gift wrap available.
BUYING STANDARDS
It’s really important for us to work with trusted partners in our supply chain who can provide us with honesty and traceability. We have created a set of guidelines to help us source coffee in a way we feel aligns with our values and beliefs. There are three core categories that we think outline the most important factors to consider when purchasing coffee: economic transparency, social relationship, and environmental efforts.
OUR PACKAGING
Our 250g bags are 100% plastic-free and can be recycled with your household paper or composted in your garden. We recommend storing your coffee in an airtight container like this one. Our 1kg bags are home compostable but not domestically recyclable, please don't put them in your curbside recycling. The planet thanks you!
Details
Producer
Region
Variety
Process
Nicaragua
Anaerobic Fermentation
Anaerobic fermentation takes place inside large tanks, filled with water and sealed tight to keep the air out.
The natural yeasts and healthy bacteria found on the skin of the coffee cherries help to kickstart the fermentation process and work together to breakdown the sugars in the fruit. The coffee is monitored by temperature and pH level until Carlos, the producer, is happy with the result. Although there is almost zero actual sugar left in the bean, it tastes more naturally sweet after going through this process due to the flavour compounds that are released as the sugars are being broken down. Thanks science!
