El Cipres. Cafe De Nicaragua
Summary
This coffee comes from Finca El Ciprés in Nueva Segovia, Nicaragua, produced by Javier Albir. The farm, acquired in 2010, has been transformed from degraded pasture into a mosaic of forest and coffee through regenerative agriculture. The variety is Marsella, grown at 1160-1400 meters above sea level. The natural process involves hand-selecting ripe cherries, a 48-hour low-oxygen fermentation, and slow drying on patios for about 25 days. The cup profile features tamarind, cherry, blueberry, and citrus notes.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Cupping score
- 0
- Producer
- Javier Albir
- Altitude
- 1160 - 1400 m.a.s.l
- Variety
- Marsellesa
- Notes
- Tamarind, Cherry, Blueberry
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The roaster
Kima Coffee is a specialty coffee roaster in Málaga, Spain, with a serious obsession for coaxing out the best in every bean. Behind it is a small crew of coffe…
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