Archive: Nicaragua Maritza & Francisco Javier Grind:GroundThis coffee comes from Maritza and Francisco Javier. Their farm, Santa Teresita, in Jinotego, is 1325 MASL. The maracatu varietal is a cross between Pacamara and Caturra. The ripest cherries are hand picked, sorted, and sealed in barrels to ferment anaerobically. The cherries are then rinsed and placed on raised drying beds for 34 days to dry in the sun. The flavors remind us of black cherry syrup, blackberry, Cantaloupe, cherry lifesaver, red
blood orange
Sebastian is a fourth-generation coffee farmer who is a master of experimental processing techniques
on a train
Think cinnamon roll and spice cake
dried parchment is conditioned in local warehouses before being transported to Daye Bensa's Addis Ababa dry milling facility
We're super excited to be a part of this program
The drying process is completed mechanically until optimal moisture is achieved
The result is smooth and sweet
and honeysuckle notes that combine like a symphony in the cup and crescendo to a gentle finish that disappears before you get tired of it
The cherries are placed in sealed tanks to ferment anaerobically for 72 hours
The program goes beyond supporting youth
The floral and fruity combo reminds us of Fruit Loops and cane sugar with an elegant and clean finish
