Sabio Lot #291 - Nicaragua, Anaerobic Washed

This Caturra lot comes from Sabio, the Ferrufino family’s vertically integrated operation in Nicaragua. By producing, processing and exporting directly from their own farms, Sabio maintains tight control over quality while continuing to refine sustainable farming and experimental processing techniques.

For this anaerobic washed lot, ripe cherries were floated immediately after harvest, depulped, and fermented in airtight tanks for 48 hours. Throughout fermentation, pH, mass temperature and brix levels were carefully monitored to ensure a clean, controlled process. The coffee was then washed with fresh water, patio dried for 12 days, rested for 10 weeks prior to hulling, and finally stored in Ecotact to preserve its character.

In the cup, this is a sweet and composed coffee with a syrupy mouthfeel and balanced structure. It leans into the comforting, rounded profile Central America does so well, while still offering clarity.