Don Roberto, Obata Natural Anaerobic

Summary

This single-origin coffee comes from Finca La Estancia Don Roberto, a small 1.5ha farm owned and operated by Luis Bernardo Paguaga in Dipilto Viejo, Nueva Segovia, Nicaragua. It is a single-varietal Obata microlot processed using a natural method with extended anaerobic cherry fermentation. The ripe cherries are sorted, washed, and fermented in airtight 450L tanks for up to 72 hours before being dried on covered raised beds for up to 30 days. Flavour notes include almond, green apple, sultana, banana, and white sugar. It has a medium body and light acidity. Grown at 1150m altitude.

Details

Format

Bean

Decaffeinated

No

Producer

Finca La Estancia Don Roberto

Altitude

1150 m.a.s.l

Variety

Obatã

Notes

Almond, Banana, Green Apple

The roaster

Potterbeans

Based in Cornwall, UK, Potterbeans is a speciality coffee roaster working on a restored 1950s machine, fired with locally sourced solar-dried oak wood. They've…