Finca Las Marias 60h Anaerobic Yeast Natural Caturra

Origin: Finca Las Marias, Nueva Segovia, Nicaragua
Producers: Gabriela and Henry Hueck
Coffee Varietal: Caturra
Processing Method: Yeast Anaerobic Natural 60 hours
Notes: Floral notes, Jackfruit, Fresh Cherry, Grapes, Red Wine
Cupping Score: 87.5
Body: Light
Roast: Light-Medium

Las Marias Caturra 60 hours yeast inoculated lot is an experimental coffee that starts with the careful hand selection of cherries at a precise stage of ripeness. The coffee is placed in plastic buckets and all the floating (less dense) cherries are removed. The remaining coffee cherries are placed in a plastic fermentation tank for 60 hours.

During this period, a one-way valve is used to remove oxygen from inside of the tank. After the controlled fermentation is complete, coffee is ready to move to the dry mill, where it is dried on a saran patio for five days to stop fermentation. Afterward, the coffee dries slowly in thick layers on raised drying beds for a total of 25 days. 

This unique odyssey unlocks a captivating flavor profile. Imagine a symphony of Jackfruit, Fresh Cherry, Grapes, Red Wine with floral notes on the nose.