Reviewed by 50 people
Origin: Brazil. espresso roast.
Finca San Martin - Nicaragua. Washed. Notes of Rosehip, Honeysuckle, White Peach.
During the double fermentation process, the whole cherry is soaked in water for 24 hours before pulping, then a further 36 hour fermentation occurs. This allows for a different microbiome to develop during the fermentation process which gives this coffee it’s unique characteristics in the cup.
The Obatà variety is a leaf rust resistant hybrid from the Timor and Villa Sarchi varieties related to the Bourbon family. This genetic lineage gives it a superior cup quality compared to other roya-resistant varieties.
Tasting notes: Velvety, Nutella, Golden syrup, Lingonberry