One of two exclusive releases, this meticulously crafted coffee from Isacio Albir, cultivated in the highlands of Nueva Segovia, Nicaragua, El Torito evokes the delightful flavours of poached peach tart with toffee orange sauce.
Once your order has shipped you will receive an email with tracking details for your parcel.
If for any reason you do not receive your order within the allocated time, please use our contact form so that we can investigate the matter and do our very best to ensure you receive your item.
Grown in the highlands of Nueva Segovia, Nicaragua El Torito is a meticulously processed coffee from Isacio Albir. Isacio Albir is a third-generation coffee grower and owner of Agua Sarca. The farm spans a total area of 67.22 hectares, with 56.33 hectares dedicated to cultivating a variety of coffee plants. The remaining area is preserved as protected forest, emphasising Isacio’s commitment to environmental stewardship.
This lot underwent a natural anaerobic process. First, ripe cherries are floated to remove any z impurities, then placed in sealed plastic barrels for a 96-hour anaerobic fermentation period. Throughout this process, temperature and pH levels are carefully monitored, with juice being extracted through output valves to control the environment. After fermentation, the cherries are transported to Cafetos de Segovia’s dry mill, where they are spread on raised beds and patios to dry for 30 days.
Note: Anaerobic process coffee beans appear more oily than those of traditional methods, even at lighter roast levels.
