NICARAGUA Finca Agua Sarca Yellow Catuai

Processing: Anaerobic Natural; SCA Score: 86.25 points

Flavor profile: Balanced, with pronounced sweetness of honey, kumquat, apple, and subtle citrus notes.

Agua Sarca Farm has been a top competitor in the renowned Cup of Excellence in Nicaragua for four consecutive years, and third-generation producer Isacio Albir remains dedicated to continuing the production of top-quality coffees, such as this Anaerobic Natural lot.

The selected cherries are placed in sealed plastic barrels and left to undergo anaerobic fermentation for 72 hours. After fermentation, they are transported to the Cafetos de Segovia dry mill, where they are dried on raised beds. The cherries are raked frequently to ensure even drying and are covered during the hottest parts of the day as well as at night. It takes 25 to 30 days for the cherries to dry.

Catuaí is a coffee variety resulting from a cross between two varieties: Yellow Caturra and Mundo Novo. This variety has a compact stature, which allows seedlings to be planted close together, and the increased density leads to efficient harvesting. However, it is important to note that Catuaí is highly susceptible to coffee leaf rust, a common disease that attacks the leaves of the coffee tree.

Nicaragua may not be the most famous coffee producer in Central America, but it has great potential. The country is known as the land of "los lagos y los volcanes" ("lakes and volcanoes") and has many coffee-growing "pockets" that few people have heard of or experienced. Many producers in the country are experimenting with new varieties and processing methods, making it a specialty origin to watch.