Mamacoffee El Progreso, 250g

Anaerobic specialty from Nicaragua with rum character

Coffee from Nicaragua processed in a new way. A popular coffee from brothers Norlan and Uriel Chavarrío, with whom they have been collaborating since 2018. This time, the coffee is processed anaerobically, which is a process in which coffee cherries are fermented in an environment without access to air. After harvesting, the cherries are placed in plastic bags, from which the air is excluded. During fermentation, the absence of oxygen activates specific microorganisms that influence the flavor profile of the coffee. This coffee is characterized by a round, full body with an intense and rich flavor of rum, nougat and fermented mango. The coffee cherries ripened on the El Progreso farm in the mountains at an altitude of 1050 m above sea level. m. and were hand-picked at full maturity. Light roasting emphasizes the long rum aftertaste and aroma.