EL ARBOL CARBONIC MACERATED FERMENTED NATURAL PROCESSED GESHA VARIETY
”I am so excited to have this exceptional coffee in our line-up. This is an amazing cup and a fantastic expression of CM fermentation and of the original cultivar!”
Story: El Árbol is located in Dipilto, a region in northern Nicaragua, and has the best conditions in Nicaragua for a great cup of coffee. El Arbol is located at 1300msl and the team focuses on getting the highest possible cup quality possible in Nicaragua. The farm is owned by World Barista Champ Sasa Sestic and all the processing is done by the team at Bridazul. The first gesha trees were planted in 2017 and are now producing astonishing gesha cherry. This year's harvest is exceptional!
The coffee cherries have undergone a Carbonic Maceration fermentation in steel tanks in a temperature controlled room until a desired pH level is reached, after which it was dried on shaded African beds a few cherries deep to express fruit intensity and to maximize the original cultivar characteristics.
Taste description: Lavender & rose aroma. Notes of purple grape, raspberry, red rose, cherries & lingering cranberry finish
Always fresh: 250 grams of coffee, perfect for both an exciting batch brew and an edgy espresso.
Region: Dipilto, Nueva Segovia Altitude: 1300 masl
Farm: El Árbol
Producer: Claudia Lovo
Manager: Benitio Bautista
Farm owner: Sasa Sestic
Processing by: Bridazul
Fermentation: Carbonic Maceration