Nicaragua - Maceration for the Masses

Tastes Like: Green apple, pecan, chamomile and honey, medium acidity Farmer: Members of Gold Mountian Coffee Growers Region: Matagalpa and Jinotega, North-Central Nicaragua Elevation: 1300 to 1600 M.A.S.L Process: Carbonic Maceration Natural Varietal: Red Catuai, Caturra Estrella & Pacas Fermentation time: 111-264 hours The coffee: This microlot features farmers from Matagalpa and Jinotega who put in the effort to do perfect naturals for carbonic maceration natural processing. Originally developed as a winemaking technique, our friends at Gold Mountain Coffee Growers have found that carbonic maceration coffee fermentation emphasizes juiciness (from malic acidity) and fruit notes. After years of experimentation, Gold Mountain have perfected this process with many varieties of coffee. The idea behind this lot is to have a dramatically-fruity, juicy and sweet coffee that can be economically accessible for roasters' customers while still benefiting farmers in a big way. This lot will change people's perspectives of the taste of coffee while changing lives in Nicaragua.