Nicaragua Los Papales
SQ1 has proudly partnered with the Lopez family for the last 4 years, but…wait for it…
…this is the first time we’ve been able to purchase and present our customers with a very special micro lot from this family farm. This coffee has been uniquely prepared at the farm using an Anaerobic processing method, meaning that the seeds (soon-to-be coffee beans) were removed from the cherries (outer skin), then placed in a sealed tank held at low temperatures along with the fruit of the coffee cherries (mucilage/pectin). All coffee undergoes some level of fermentation once it has been picked, but as fermentation begins in this sealed environment, the levels of oxygen diminish and the CO2 levels increase, creating pressure in the fermentation tank. This works almost like a re-infusion as the pressure forces the juices from the cherries into the coffee, which can yield a coffee with fruity, wine-like qualities.
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