NICARAGUA DIPILTO NUEVA SEGOVIA FINCA EL CIPRES NATURAL ANAEROBIC PARAINEMA

Nicaragua Natural Anaerobic Parainema El Cipres

The El Cipres finca extends for 21 hectares immersed in the forest. Isacio Javier grows his coffee plants taking advantage of the natural shade of the tallest trees in symbiosis with Nature. Once harvested, the drupes are selected manually, washed in tanks and placed in plastic barrels for a period that can vary between 72 and 360 hours for anaerobic fermentation to occur. During this time, temperature and pH are constantly monitored. They are then dried on African beds for 20 days, alternating drying in full sun and in the shade, until the desired humidity is reached.

Coffee with a medium syrupy body. Delicate notes of violet on the nose change into raspberry jam and wild berries. Fresh acidic hints of green apple and tropical fruit.

Cupping score 86.50