Roast Profile: Light medium
Toffee | Citrus | Creamy texture
Region: Finca El Arbol, Diplito
Varietals: Caturra, Maracaturra, Catimor, Marsellesa
This coffee is grown through a collaborative project between 2016 World Barista Champion and Project Origin founder, Sasa Sestic, with a couple of local Nicaraguan producers to buy Finca El Arbol. Processing methods and knowledge are shared with neighbouring farms to help improve the entire community in Diplito. The farm is on track to become fully organic by around 2025 as they slowly reduce the use of chemicals that are currently being used to fight la roya (leaf rust). Grown on an altitude of 1200-1500 m.a.s.l..
Delivery will be made between 2-3 days using standard shipping services. Next day pick-up is available after 11am at Sarnies Sourdough (Not yet serving customers) or Sarnies cafe.