Nicaragua Samuel Zavala Anaerobic Honey Maracaturra
Kiwi, Pear, Sugarcane, Nut
TASTING MENU -
Now Available Daily!
COFFEES OF THE MONTH - JUN 2023
Process: Anaerobic Honey
Fermentation Time: 78 hrs
Drying: Sundried on Beds, 21-30 days
Elevation: 1300-1500 MASL
Producer: Samuel Zavala
Farm: Finca El Cambalache
Region: Dipilto, Nuevo Segovia
Samuel Zavala is at the forefront of Nicaraguan specialty coffee. He is a young and innovative coffee producer who has distinguished himself by creating his own post-harvest processing protocols, which have elevated his award-winning coffees to be well recognized on an international level.
This Maracaturra is a hybrid of of Maragogipe and Caturra, with 78hr fermentation and drying for 21-30d. This lot has won 2nd place in 2021, and the current harvest won 7th place in the 2022 Nicaraguan Cup of Excellence!
Colombia Paradise Inoculated Anaerobic EA Decaf
Honeydew Melon, Passion Fruit, Maple Syrup
Process: Inoculated Anaerobic EA Decaf
Producer: Wilton Benitez
Farm: Granja Paraiso 92
Elevation: 1900 MASL
We have featured a number of coffees from this farm in the past seasons. Now, we will experience the prominent fruitiness brought upon by the inoculated process, plus a sugarcane decaffeination, for the coffee lovers who may be sensitive to caffeine!
The coffee first goes through a controlled anaerobic fermentation phase (62hr) by adding a specific yeast. Then oxygen is re-introduced for 4 hours of a controlled acetic fermentation phase. They are then dried in a controlled environment for 88 hours, until the beans reach 10.5% humidity.
Wilton Benitez is a Colombian coffee producer highly specialized and with vast experience in production and processing of exotic coffees. El Paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. The farm also houses a processing plant, microbiology lab and quality lab, for careful management of conditions to guide decisions throughout the processing stages, resulting in great qualtiy control in their production.
Ecuador La Papaya Anaerobic Natural Mossto Typica
Papaya, Red Apple, Black Tea, Cashew
Process: Anaerobic Natural
Producer: Juan Peña
Farm: Hacienda La Papaya
Altitude: 2000 masl
Region: Saraguro, Loja, Ecuador
Fermentation: Whole cherry in anaerobic tank in a controlled environmental room, 100 hours, with Mossto (juice produced during anaerobic fermentation procss)
Drying time: 30 days in a controlled temperature drying room
Drying temperature: 22°C Max. - 8°C Min.
Juan Peña is one of Ecuador's most famous specialty coffee producers. He has been recognized for many top producer awards in Ecuador and throughout the world. His coffee has also been featured in many Barista Competitions. We have taken his coffees to participate in competition also, as all the coffees from La Papaya have been amongst the highest qualities and most interesting textures we have come across.
This Typica is an anaerobic natural with a fruity, sticky cup profile from Hacienda La Papaya. It undergoes a whole cherry anaerobic fermentation of 100 hours, with Mossto, the liquid captured after this style of fermentation is finished which is re-circulated to stimulate further fermentations.