Nicaragua Natural Anaerobic

This Nicaragua, Finca La Estancia Don Roberto, coffee is a carefully crafted medium roast that highlights both its unique origin and innovative processing.
 
Grown at 1150m in the Dipilto Viejo subregion, this single-estate lot undergoes a natural (dry) process with extended anaerobic cherry fermentation, enhancing its complexity and sweetness.
 
In the cup, it presents a layered flavour profile: soft almond nuttiness is complemented by the crisp brightness of green apple, while notes of sultana and banana bring a gentle, rounded fruit sweetness.
A clean white sugar finish ties everything together, creating a balanced and approachable coffee with subtle depth and a refined, lingering sweetness.