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CM Washed Guji Landrace by Claudia Lovo, El Arbol - Nicaragua

279 kr
329 kr
279 kr
Include taxes. Shipping calculated at checkout.
Amount of coffee

    Amount of coffee

    The Jar: Contains 250 grams of fresh roasted specialty coffee beans.

    The Box: Contains 100 grams grams of whole competition style coffee beans.

    The Big Bag: Contains 1000 grams of fresh roasted specialty coffee beans.

    The Capsule box: Contains 10/50 biodegradable Nespresso compatible coffee capsules.

    Roast Philosophy

    Our coffees are roasted to shine both as filter brews and as competition-style espresso. They sit right in the sweet spot between specialty and competition coffees – clean, expressive, and precise.

    If you’re a coffee bar or a private customer interested in learning more about our roast philosophy, or if you’d like something custom roasted for you and your clients, just leave us a note in the comments during checkout. We’ll be happy to get in touch.

    Wholesale

    Looking to buy larger quantities? Check out our wholesale section.

    How to brew

    The Double Bloom | 15 g coffee/250 g water

    ⏱ 0:00-0:10 | 50 grams
    ⏱ 0:30-0:40 | 50 grams
    ⏱ 1:00-1:10 | 150 grams

    Brew time for this recipe should be between 2:40-3:00!

    Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.

    Download our FREE V60 brew guide, The Double Bloom Recipe here: PDF or ePUB

    Shipping with DHL Express Globemail

    For international shipping: Once DHL Express has shipped your coffee out of Sweden they hand it over to the destination country's national post service.

    If you have special delivery instructions or requests, please leave a note in your cart before checkout.

    Shipping with UPS

    With UPS we can guarantee a fast and professional delivery service that makes sure you get your coffee fresh.

    Product Details

    Farm: El Arbol
    Origin: Dipilto, Nueva Segovia, Nicaragua
    Producer: Claudia Lovo
    Variety: Guji Landrace
    Fermentation: Carbonic Maceration 72h in Cherry
    Process: Washed
    Drying: 11 Days in Shade
    Altitude: 1600 masl

    Taste description:
    White floral aroma with notes of pineapple, red stone fruit, and a tangerine finish with a crisp acidity.

    Learn more about specialty coffee from Nicaragua and Dipilto’s unique microclimates.

    Story:
    In 2016, producer Claudia Lovo teamed up with Saša Šestić and other coffee professionals to create a self-sustaining farm model focusing on soil health, worker well-being, and cup quality. Learn more about Saša Šestić’s work and his World Barista Championship story.

    Finca El Árbol, meaning “The Tree”, is working toward full organic certification and higher biodiversity by 2025. The farm keeps beehives, livestock, and produces its own compost. Worker housing has been upgraded, with meals, health and dental care, and education support now provided.

    On the agronomy side, the farm experiments with Marsellesa, Pacamara, Maracaturra, Catuai, Bourbon, and Caturra. Learn more about coffee varieties.

    The process:
    Carbonic maceration comes from winemaking, famously used in Beaujolais to create fruit-forward wines. Learn more here.

    Carbonic maceration is an anaerobic fermentation method. More on anaerobic processing and coffee fermentation.

    Whole cherries are placed in sealed tanks filled with carbon dioxide to trigger intracellular fermentation, creating distinct sweetness, clarity, and fruit character. Producers can adjust temperature and pH to guide fermentation and flavor.

    This opens the door to new flavor profiles and helps farmers diversify their offerings.

    In the jar:
    Each jar contains 250 grams of whole beans roasted for both filter and expressive espresso. Shipped fresh. Read about freshness and roast quality.

    Treat it like a fine bottle of champagne — that “swoosh” when the jar opens fills the room with aromatics. Learn more about aroma and volatile compounds.

    “As soon as you open the jar, you’re hit with aromas of pineapple, red stone fruit, and tangerine. El Arbol’s dedication to soil health, workers, and cup quality shines through in every cup.”
    – Oskar Garberg

    Explore more about specialty coffee sourcing at Standout Coffee