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Nicaragua El Arbol Carbonic Macerated Natural Gesha

$25.00
$25.00
Shipping calculated at checkout.
Amount

    Amount of coffee

    Each bag of specialty coffee contains 250 grams of whole beans.

    Each box of competition style coffee contains 100 grams divided into 2 x 50 grams of whole beans.

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    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.

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    Product Details

    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!”

    - Alexander

    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.

    Origin: Nicaragua
    Region: Dipilto, Nueva Segovia Altitude: 1300 masl
    Farm: El Árbol
    Producer: Claudia Lovo
    Manager: Benitio Bautista
    Farm owner: Sasa Sestic
    Processing by: Bridazul
    Varieties: Gesha
    Fermentation: Carbonic Maceration
    Processing: Natural