NICARAGUA - LA MISERICORIDA

Some customers think this coffee tastes: Milk Chocolate, Lemon, Caramel

The Blandon-Martinez family has been producing coffee for four
generations in the mountains of Jinotega. Don Alvaro Blandon
spearheaded the efforts to revitalize the farm in the early 2000's
by replanting crops, installing a new wet mill, and bringing the
coffee into the USA himself. This particular lot was grown at
1350MASL, significantly higher than average for Nicaragua.

this coffee undergoes an experimental, anaerobic process, designed to
highlight balance and fruitforward notes. each batch is hand selected at peak ripeness and fermented for 12-36 hours in sealed containers. Then, roughly 50% of the mucilage is removed, and the coffee is dried on raised African beds, being turned every 4 hours to ensure even drying.

Process: Red Honey