FINCA SANTA RITA MARSELLESA Variety: MarsellesaRegion: Tablazon, Dipilto, NicaraguaFarm: Finca Santa Rita, Kaffeemacher:innen Farm & Brida Azul Claudia Lovo & Tim WillemsAltitude: 1200 masl Processing: Carbonic Maceration, Natural Harvesting: Ripe coffee cherries are harvested. Sorting: Floaters (cherries with ripeness issues) are removed. Carbonic Maceration: Coffee cherries placed in fermentation tanks, flushed with CO2 and stored in a cold Room for 12 days. - This enables a slow and controlled anaerobic fermentation at low temperatures. Drying: Afterwards, the cherries were dried as a Natural, in thin layers on breathable beds to ensure controlled drying. Flavors: high acidity, blackberry, ripe pineapple, tropical fruits, intese flavour, complex, umami like flavour of soy sauce.
