FREE DELIVERY within Peninsular Malaysia for orders of RM 90 and above!

ELEVATE: Nicaragua El Árbol and San José CM

This series contains 4 x 100g bag of coffees from Nicaragua.

 

In this release, we feature 2 farms from Nicaragua. We have the pleasure to be working with Finca El Árbol and San José to bring you these 4 amazing coffees. 

THE FARMS

Finca El Árbol

Producer / Claudia Lovo
Region / Dipilto
Altitude / 1200-1500

In 2016 producer Claudia Lovo teamed up with Saša and other coffee professionals to create a farm that is self-sustaining. This farm previously produced only commodity coffee and was financially unsustainable, so they implemented a model that valued soil, workers, and cup quality equally.

Finca El Árbol, meaning ‘The Tree’, is working towards increased biodiversity and becoming completely organic by 2025. They home beehives and livestock, grow vegetables to feed the workers and create their own organic compost to nourish the soil. They have upgraded their workers’ accommodation and provide meals for pickers, health care, dental care and education.

On the coffee front, El Árbol’s processing methods are particularly exciting because they are done on a wide range of varieties including marsellesa, pacamara, maracaturra, catuai, bourbon and caturra.

Prepare to enjoy 5 years of hard work, finally ready to be showcased.


San José Farm

Producer / Eudoro Guillen
Region / Dipilto, Nuevo Segovia
Altitude / 1250-1350m

Nestled near the Nicaragua and Honduras border lies a collection of three farms, including fincas El Recuerdo and San José, managed and cared for by Eudoro Guillen and Norma Flores, his wife. A second-generation producer, Eudoro took over the coffee production business after the unfortunate passing of his father, who initially purchased the farms back in 1965 and planted primarily the caturra variety.

With the help of his wife Norma Flores and his mother Doña Silvia, Eudoro invests in new production techniques that aim to increase the quality of his coffee with every harvest. It is this desire and motivation to improve quality and innovation that connected him to Bridazul and Project Origin, a connection that led to the creation of some very special coffees using the Carbonic Maceration techniques. Those coffees are here, ready for you to experience.


THE COFFEES

 

El Árbol Geisha CM Natural: Geisha, Natural Carbonic Maceration 
Floral, earl grey tea, white grape, bergamot, peach, honey, mandarin, brown sugar, nectarine, ruby grapefruit.

Indigo El Árbol CM Natural Lot 806: Catimor, Natural Carbonic Maceration 
A complex variety that changes a lot with processing, this catimor is a standout for us this year. Showing what is really possible with hybrids that were designed mainly for disease resistance and high yield, we carefully applied cool-environment, extended fermentation to this coffee to enhance wineyness, dark fruit and chocolate notes. Then the cherries were dried on raised beds to round out the sweetness and maintain acidity.

 

Indigo San José CM Natural Lot 812: Caturra, Natural Carbonic Maceration 
The caturra cherries from this COE winning farm were picked deep red before being sealed in tanks at a cool temperature for an extended fermentation time. The long maceration time developed a jelly-like texture and flavours of red wine, strawberry, red currant and guava. After the tank cherries were dried in full sun on raised beds but stacked a few cherries deep to maintain rich sweetness and chocolate flavour.

Jasper San José CM Natural Lot 811: Caturra, Natural Carbonic Maceration 
The caturra cherries from this COE winning farm were picked deep red before being sealed in tanks at a cool temperature for several days. During carbonic maceration flavours of cherry, apple, rose and lychee came up creating this super sweet Jasper profile. After the tank cherries were dried in full sun on raised beds to bring sparkliness and thick texture.



Related Items