Nicaragua El Cipres Espresso

Grind Type

Originally a cattle farm, Isacio Javier Albir began moving into coffee production, planting a number of different varietals such as Marsellesa, Parainema, Catuai and Obata.

The farm has also been experimenting with processing using natural, honey and washed methods, usually for long fermentation periods to create unique and powerful flavour profiles

This natural processed Maracaturra has been siphoned to remove defective cherries, before fermentation and drying on raised beds for 3-4 weeks.


Flavour Profile:

Flavour-  Cherry, Caramel, Orange
Acidity- Soft
Body-  Medium
Finish- Sweet Orange Chocolate

Process Method  - Natural