El Arbol Amber is back!
(And it's brought a carbonic natural friend with too)
This lot from Sasa Sestic's (who, if you don't know, kinda started the whole carbonic maceration thing in coffee) project in Nicaragua shows off just how carbonic maceration can be used to elevate the taste profile of a hardworking coffee varietal.
Layered, smooth, and so sweet. A serious sleeper lot, this coffee doesn't jump off the cupping table, but brews perfectly balanced juicy, sweet candied orange and dark choc cups.
This caturra lot has been pulped then placed in stainless steel tanks within a temperature and humidity controlled room. Once filled the tanks are flushed with carbon dioxide to push any oxygen out and sealed. Within this environment temperature is manipulated to drive specific taste characteristics during fermentation presenting in the cup with enormous sweetness and a complexity we seldom find in the caturra varietal.
NB: this is a 250g pack from our Special Release range.
Due to limited availability we have not listed grind options as variants. Please leave a note at Checkout with your preferred brew method if you'd like your coffee ground.