Skip to product information
1 of 4

Nicaragua - Agua Sarca

Nicaragua - Agua Sarca

Regular price £12.00 GBP
Regular price Sale price £12.00 GBP
Sale Sold out
Tax included.
Size
Grind

Nicaragua is often an overshadowed country in terms of it's speciality coffee offerings amongst it's neighbours Costa Rica and Honduras and despite it's lack of profile at times, it actually boasts some of the best raw material around in terms of it's speciality coffee. 

We've managed to source an anaerobical natural process lot from the Agua Sarca farm in Dipilito, Nuevo Segovia - operated by the Cafetos de Segovia group, founded by sisters Ana and Martha Albir Sotomayor in 2015, the third generation of their family rooted in speciality coffee farming in Nicaragua. All the more impressive, they employ 40 salaried workers including 19 women in the Mozonte region. Agua Sarca farm sits between 1200 - 1400 meters above sea level, spanning 56 hectares, cultivating several varieties through it's harvest between November and March in sandy loam soil. 

We've chosen to go for a maracaturra variety, a larger bean, from the genetic crossover of maragogype and caturra, providing complex flavours in the cup. This is an anaerobic process, meaning it has been fermented in tanks between 24-48 hours to increase sweetness. After fermenting, the coffee is softly washed and milled, before being left to dry on african beds in microtunnels. 

We think this is the perfect all-rounder, suitable for all brewing methods, with notes of rich chocolate, rounded off by nutty and raisin undertones.

 

Process: Anaerobic Natural

Location: Dipilito, Nueva Segovia

Altitude: 1350 MASL

Flavour Notes: Milk Chocolate, Raisin and Almond

Roast Level: Medium

Varietal: Maracaturra

View full details