24th December

24th December

Nicaragua El Árbol


Roastery: Standout Coffee
Altitude: 1300 m. a. s. l.
Variety: Geisha
Processing: Carbonic Maceration Natural

Taste profile

Rose, raspberry, grapes, cherry.


El Árbol is located in Dipilto, a region in northern Nicaragua, and has the best conditions in Nicaragua for a great cup of coffee. El Arbol is located at 1300msl and the team focuses on getting the highest possible cup quality possible in Nicaragua. The farm is owned by World Barista Champ Sasa Sestic and all the processing is done by the team at Bridazul. The first gesha trees were planted in 2017 and are now producing astonishing gesha cherry. This year’s harvest is exceptional!
The coffee cherries have undergone a Carbonic Maceration fermentation in steel tanks in a temperature controlled room until a desired pH level is reached, after which it was dried on shaded African beds a few cherries deep to express fruit intensity and to maximize the original cultivar characteristics.


Water: 93 °C
15 grams of coffee
0:00 – 50 grams of water
0:30 – up to 100 grams
1:30 – slowly up to 250 grams

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