Agua Sarca Maracaturra Anaerobic Washed - Dipilto
- Roasts on: Sep-12, 2025
- Ships on: Sep-15, 2025
Summary and Tasting notes
A rare Maracaturra coffee from Nicaragua's Nueva Segovia, meticulously processed through innovative anaerobic fermentation, revealing complex flavors of orange, hibiscus, cookie, and honey from a Cup of Excellence-recognized farm.
About the Coffee
Origin
Nicaragua, often called the "land of lakes and volcanoes," is an emerging specialty coffee origin. Its diverse landscape, featuring volcanic soils and varied microclimates, creates unique conditions for exceptional coffee production. The Nueva Segovia region's high altitude and rich terrain contribute to the development of complex, nuanced coffee profiles.
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Producer
Isacio J Albir Vilchez represents a multi-generational coffee farming legacy. Starting as a young coffee picker during school vacations, he later trained as an agronomist, transforming his family's 69-hectare Finca Agua Sarca into a renowned coffee estate. For over 30 years, Isacio has dedicated himself to cultivating exceptional coffee and collaborating with local cooperatives.
Process
This microlot preparation begins with carefully selected cherries that are sorted by ripeness to ensure only the finest fruit proceeds. The cherries then undergo an initial anaerobic fermentation phase while still intact, developing complex flavor compounds in the absence of oxygen. Following pulping to remove the outer fruit, the beans experience a unique aerobic fermentation stage where they rest beneath a protective blanket of coffee cherry husks, with ice strategically placed on top to control temperature and extend the fermentation period. After thorough washing to remove any remaining mucilage, the beans are spread for outdoor drying, allowing natural air circulation and sunlight to complete the process and lock in the distinctive flavors developed through this meticulous dual-fermentation method.
Tasting Notes
A harmonious symphony of flavors awaits: bright orange acidity intertwines with delicate hibiscus notes, complemented by a subtle cookie-like sweetness and a lingering honey finish. The Maracaturra variety's large beans and innovative processing create a bold, complex cup that showcases Nicaragua's emerging specialty coffee potential. Recommended resting: 10-14 days after roast date
