19th December
Nicaragua Finca Agua Sarca
Roastery: Nero Scuro Coffee Roasters
Altitude: 1 150–1 400 m. a. s. l.
Variety: Maracaturra
Processing: Anaerobic Fermentation
Taste profile
Ripe cherries, blueberries, macerated sultanas, toffee
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- Visit the Nero Scuro website.
- Add the product to the cart (cost: 0).
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- Get 15% off your entire purchase!
Discount applies to coffees only. Valid until 20.1.2024
Origin
While Nicaragua may not hold the same level of recognition as some other Central American coffee producers, it boasts tremendous promise. Often referred to as the “land of lakes and volcanoes,” Nicaragua is home to numerous lesser-known and unexplored coffee-producing regions. Many coffee growers in this country are actively exploring new coffee varieties and processing techniques, establishing Nicaragua as an emerging specialty coffee origin worth keeping an eye on.
Finca Agua Sarca is the result of the enduring coffee cultivation tradition passed down through three generations of Nicaraguan farmers. Situated in Dipilto, Nueva Segovia, this farm is nestled alongside a river and mountains, a geographical advantage that greatly enhances the coffee’s quality. Isacio J Albir Vilchez, the owner, has collaborated with an agronomist since 2020 to consistently elevate the coffee’s quality. For four consecutive years, Finca Agua Sarca has stood out as a leading participant in Nicaragua’s prestigious Cup of Excellence competition.
The estate places a strong emphasis on environmental preservation, aiming to maintain a harmonious equilibrium between productivity, quality, and ecology.
Isacio is consistently engaged in innovative experimentation regarding fermentation processes and estate management practices. This particular lot represents an intriguing embodiment of the renowned Maracaturra coffee variety associated with Nicaragua. Maracaturra is celebrated for its delightful ripe fruit notes and complex acidity, and, by incorporating anaerobic processing, it results in an exceptionally delectable and bold coffee.
Maracaturra is a naturally occurring cross between Maragogype and Caturra varietals, and it is a large coffee bean. It is believed to have naturally occurred in the late 1800s and it is grown at the higher altitudes, mainly in Brazil, El Salvador, and Nicaragua.
Recipe:
Preparation method: Hario Dripper V60
Water temperature: 92 °C
Amount of coffee: 20 g
Brew Time: 2:30
0:00 – 100 g bloom
1:15 – top up to 200 g
1:00 – top up to 300 g