Nicaragua Los Cipreces
£12.30
Liquorice essence, floral, strawberry milk flavour with orange and plum, and nice velvety hazelnut spread mouthfeel
Los Cipreces is a very small farm and is owned by Osman Antonio Espinoza.
This particular lot is Yellow Caturra and is processed as fully washed with an extended fermentation to showcase the particular terroir and micro-climate of the valley where farm is located.
For this Lot each day, pulped beans are added to a fermentation tank with the previous days’ harvest. In this method of ‘extended’ fermentation, each consecutive batch raises the PH level of the fermentation tank, permitting longer fermentation times without the acetic acid produced by bacteria at a lower PH level.
In this way, the producer is able to maintain the correct PH level and avoid very low PH levels during processing that can lead to over-fermentation. In addition to giving more control over PH levels also gives more control over yeast and bacteria activity which in turn amplify a profile - refining the sweetness, acidity, and body of the coffees, and also adding distinguished sensorial notes, like fruits, caramel, chocolate, and others
After fermentation drying on the patio starts and this is in the shade for 5-6 days.
All patios are covered with some black netting so the coffee is not directly on the floor. Shade drying is really needed as the sun hits pretty hard at this lower altitude (less than 900m).
All our coffee is sold as whole beans, which we recommend for optimum flavour and freshness.
This particular lot is Yellow Caturra and is processed as fully washed with an extended fermentation to showcase the particular terroir and micro-climate of the valley where farm is located.
For this Lot each day, pulped beans are added to a fermentation tank with the previous days’ harvest. In this method of ‘extended’ fermentation, each consecutive batch raises the PH level of the fermentation tank, permitting longer fermentation times without the acetic acid produced by bacteria at a lower PH level.
In this way, the producer is able to maintain the correct PH level and avoid very low PH levels during processing that can lead to over-fermentation. In addition to giving more control over PH levels also gives more control over yeast and bacteria activity which in turn amplify a profile - refining the sweetness, acidity, and body of the coffees, and also adding distinguished sensorial notes, like fruits, caramel, chocolate, and others
After fermentation drying on the patio starts and this is in the shade for 5-6 days.
All patios are covered with some black netting so the coffee is not directly on the floor. Shade drying is really needed as the sun hits pretty hard at this lower altitude (less than 900m).
All our coffee is sold as whole beans, which we recommend for optimum flavour and freshness.