THE DEETS
This coffee comes to us from Maritza and Francisco Javier. Their farm, Santa Teresita, is 1325 meters above sea level and lies near the Dariense Isabelia ridge in Jinotego, Nicaragua. It's a maracaturra varietal, a cross between Pacamara and Caturra. The trees produce cherries that are smaller than Pacamara and larger than Caturra.
This coffee varietal is a maracaturra, which is a cross between Pacamara and Caturra. It's picked and sorted to perfection before being sealed in tanks with air traps to contain carbon dioxide and expel oxygen. After fermentation, the cherries are placed on raised drying beds and sun-dried for 34 days.
This coffee blew us away. An intoxicating aroma danced out of the cup, drawing our lips to the rim like a dang tractor beam. The flavors remind us of black cherry syrup, blackberry jam, Cantaloupe, Cherry Lifesaver, Red Licorice, and brown sugar. This coffee is a beautiful juxtaposition. It's complex, juicy, sweet, silky smooth, and a comforting treat.
