AGUA SARCA BUNDLE NICARAGUA
Coffee 1 - 144 hours Fermentation
The coffee cherries have had 144 hours inside these tanks before being sun dried on patios for up to two weeks, imparting a super fruity and sweet flavour, with tropical notes of lime and passionfruit.
Coffee 2 - 348 hours fermentation
This is the more fermented one of the two lots we bought from Aqua Sarca farm.
Super sweet and boozy; this coffee has been hand picked and processed in tanks for 348 hours. The result is this amazingly decadent profile, brimming with rum and raisins.
Details
Producer
Region
Variety
Process
Anaerobic Fermentation
Anaerobic fermentation is a method of coffee processing, lending itself to more complex flavour profiles.
Anaerobic fermentation takes place inside large tanks, filled with water and sealed tight to keep the air out. Without the presence of oxygen, naturally occurring yeast consumes the sugars in the coffee fruits, releasing enzymes. This environment slows down and controls the fermentation, allowing the flavour to develop beyond the natural ripening of the fruit.
Nicaragua
The mountainous region of Dipilto in Nicaragua provides the perfect climate and altitude to grow these beans at a really high quality, and the proof is in the pudding of this delicious brew.
Our long standing direct trade partners in Nicaragua have shown us the range of quality of coffee from here; from House all the way to Explore, there’s something for everyone.
Agroforestry
Agroforestry is a way of growing coffee alongside other trees and plants, either by planting coffee in established forests or purposefully planting other cash crops to grow alongside. This can be a great tool to combat climate change in coffee growing countries, as well as maximising profits for producers.
