Nicaragua San Ramon
Los Placeres Farm has been in the Mierisch Family family since 1922. The 270 hectare farm is Rainforest Alliance Certified. They are experimenting with new planting techniques, as well as coffee processing. This coffee was processed anaerobically, which means that after sorting, the coffee still in cherry form, is sealed in food-safe barrels with one-way valves for offgassing. The barrels are stored in an air-conditioned room, chilled to 45-50F, and fermented for two days. The sealed tank limits the microbes, and the cold storage slows fermentation. After fermentation, the coffee is laid on patios to dry for two days, and agitated 3-4 times per day. They are then transferred to African beds in a greenhouse, where they remain for 26 days. After this, the coffee is sent to Swiss Water for the decaffeination process, a chemical-free process that only uses water and filters to remove the caffeine.
Elevation: 970 masl
Variety: Red Bourbon, Red Catuai, Caturra, Javanica
Cold Anaerobic Process
Swiss Water decaffeination
Tasting notes: blackberry, pear, vanilla