Nicaragua – Osmin Turcios

Description

Producer: Osmin Turcios
Farm: Fincafé, Matagalpa region, Nicaragua
Process : Anaerobic* fermentation
Botanical species: Arabica
Variety: Catimor
Altitude: 700 to 1,000 metres
Roasting: Amber
Cupping notes: Red fruit, walnuts and plums

Size: 300 grams

* Anaerobic fermentation (without oxygen)
Is a method by which coffee is processed in a vat of water, completely sealed and deprived of oxygen. This releases the CO2 that accumulates during fermentation. After 18 to 24 hours, the anaerobic process triggers degradation of the mucilage and a build-up of CO2 pressure in the tank.
This pressure reveals the flavours of the coffee mucilage. Once removed of the vat, the coffee is dried to stop the fermentation process.
Anaerobic fermentation produces complex aromas.

Fresh coffee

We roast our coffee in the week before it is shipped, therefore, it is always fresh and delicious.

Roasted in the Montreal area.

By buying our coffee, our costumers encourage the local economy. Buying local is also buying quality and freshness. 

Fair trade.

Every coffee we put in our blends is certified fair trade by Fairtrade Canada