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MERAKI Artisan Coffee

Nicaragua Izote نيكاراغوا ايزوت

Nicaragua Izote نيكاراغوا ايزوت

Regular price 94.78 SAR
Regular price Sale price 94.78 SAR
Sale Sold out
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Net Weight 250g  الوزن الصافي ٢٥٠ جرام

Cherry | Winey | Pineapple

Farm: Finca Las Hortensias

Varietal: Maracaturra

Processing: Natural Anaerobic

Altitude: 1,300 meters above sea level

Owner: Ana María Albir

Town / City: Buenos Aires, Dipilto

Region: Nueva Segovia

Country: Nicaragua

الإيحاءات: كرز | خمرة | أناناس

المزرعة: هورتنسياي

السلالة: ماراكاتورّا

المعالجة: تخمير لاهوائي

الارتفاع: ١،٣٠٠ متر فوق سطح البحر

المزارع: انا ماريّا

المدينة: بوينوس ايريس، دبلتو

المنطقة: نظيفا سقوفيا

البلد: نيكاراغوا

Story Behind This Coffee

The organization was started in 2014 by sisters Ana and Martha Albir, who have been involved with growing coffee their whole lives. As third generation coffee producers, they understand the complexities of market access and ensuring producers receive a liveable income. They constructed a wet and dry mill to help producers with processing and sales. The farm is broken up into lots based on altitude and area. This specific lot is called El Izote, the name of the plant bordering the farm. During the harvest, the cherries are carefully handpicked on the steep slopes and delivered to a processing area located on the farm. This lot underwent the Natural Anaerobic method, which begins with the cherries being sorted for quality and submerging them in a tank of water to remove the floating cherries. After sorting, the coffee is placed in plastic bags or barrels to ferment for 72 hours. Once fermentation is complete, the coffee is delivered to the Cafetos dry mill, located 31 kilometers away. At the mill, the coffee is evenly dispersed on raised beds to dry for three days in the open sun, 20 days under shade, and a final three days in the sun. As soon as the ideal moisture content is reached, the coffee is rested in a warehouse before being hulled and prepared for export.

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