Nicaragua Natural Anaerobic Coffee · Dipilto · Microlot

Complex, fruity and sweet, with a balanced acidity and an anaerobic process that gives it a unique aromatic intensity.

Preparation: Filter or Complex Espresso
Notes: Red Berries, Plum and Caramel
Roast: Light-Medium
Acidity: Medium

Producer: Albir Sisters
Region: Dipilto, Nueva Segovia
Altitude: 1,350–1,500 m
Variety: Red Catuaí
Process: Natural Anaerobic

Our Nicaragua originates from Finca Bethania, in Dipilto, in the Nueva Segovia region, one of Nicaragua's most renowned coffee-producing areas. The farm has been owned by the Albir family since 2007 and is managed by sisters Martha and Ana Albir, who have continued the family's work with a strong commitment to quality and the preservation of the property's natural environment.

Since 2015, the Albir sisters have implemented new cultivation and sustainability practices, seeking to improve coffee quality while preserving the property's ecosystem. The farm spans about 50 hectares and also focuses on experimenting with different coffee varieties in a constant search for quality and innovation.

This microlot is produced with Red Catuaí and follows a Natural Anaerobic process. After selective harvesting, the cherries are sorted and subjected to anaerobic fermentation while still in the fruit. They are then moved to open-air drying, using the "Sleeping Bag" technique, a method that allows for a more controlled and gradual drying process.

In the cup, it is a complex and expressive coffee with medium acidity and a balanced texture. Red berries and plum stand out, accompanied by caramel sweetness and floral nuances. It is an intense and aromatic profile, but balanced enough to work well in both filter and more complex espresso.