Nicaragua Maximino's Maceration - carbonic maceration natural

carbonic maceration natural, 1096-1238 m
variety: Red Catuai
filter roast

Maximino Palacios and his wife Marlene run the Santa Adela farm in Jinotega. We are delighted to have discovered this coffee for you at the World of Coffee in Copenhagen and to finally be able to bring it to you in your cup. This filter roast is a well-rounded affair - beautifully balanced and with a medium body. Even if the processing may sound a little experimental at first ;)

About the processing: For this coffee, the ripe cherries are picked in the morning before they travel directly to Finca Idealista, where they undergo double anaerobic fermentation. The fermentation is monitored under constant control of the Brix and pH value and stopped at the right time to obtain a clear cup profile.