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Nicaragua El Árbol Indigo Lot 806 - CM Natural

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.



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.


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