Isacio Albir | Nicaragua | Anaerobic Natural
Dipilto, Nueva Segovia, Nicaragua
Yellow Catuai | 1300m
This lot is a 96-hour natural anaerobic process. Meaning, the ripe cherries are floated to remove any impurities, then placed in sealed plastic barrels for an anaerobic fermentation period. After 4 days, the cherries are dried on raised beds for 30 days.
This process leads to dynamic flavors of intense tropical and berries, hints of wine, and a thick chocolatey body.
Isacio Albir is a 3rd generation coffee grower and has been managing coffee estates for over 30 years.
Isacio’s dedication to excellence has been recognized numerous times, with his coffee consistently making it to the finals of the prestigious Nicaraguan Cup of Excellence competition, where he has been a regular participant since 2017.
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