Agua Sarca, Nicaragua

Producer: Isacio Javier Albir

Origin: Nicaragua / Dipilto

Altitude: 1350 MASL
Tasting: Mango ice cream, Milk Chocolate
Process: Anaerobic Natural

We are stoked to bring you a coffee from a true master of specialty: Isacio Javier Albir. A third-generation coffee farmer in Nicaragua's Dipilto region, Isacio is all about pushing boundaries, and this lot from Finca Agua Sarca is a perfect example of his dedication to quality and flavour.

Isacio is a big believer in strengthening the surrounding environment. His Finca Agua Sarca preserves a "rainforest lung" that provides heavy shade for the coffee trees. This cover causes the cherries to mature slowly in cool temperatures, which enhances the flavour complexity not often seen at this altitude.

This lot of Yellow and Red Catuai is processed using a meticulous Anaerobic Natural method. The whole cherries are fermented in sealed plastic barrels for a long 72 to 120 hours, with constant temperature and pH checks, before being dried on raised beds for 3–4 weeks. This process locks in those intense, vibrant flavours.

Get ready for a cup that's thick and complex. Expect a tropical explosion with notes of Mango ice cream & Milk Chocolate. It's juicy, vibrant, and a total pleasure to brew.