Nicaragua La Joya Farm Anaerobic Natural

[A word from the roaster]
Botarhythm's first anaerobic natural comes from Nicaragua in Central America. Anaerobic fermentation draws out a complex flavor. A sweetness spreads across the palate, followed by fruity notes of tropical fruit and cacao that linger long.

[About the origin]
La Joya Farm sits in northwestern Nicaragua at an altitude of about 1,350m.
The owner, José Carlos Aguilar, started the farm in 1988 on just 10 hectares of land. It has grown steadily since, and today coffee is cultivated across roughly 100 hectares.

This time, I introduce coffee produced by the anaerobic natural method.
Where natural and washed processes rely on aerobic fermentation, anaerobic fermentation carries out the ferment with oxygen excluded, much like wine.
Coffee made by this method takes on an even more complex flavor than a conventional natural.

Within a creamy mouthfeel, the vibrancy of tropical fruit balances with a sweet finish. Please try this refined anaerobic natural.

Product Name Nicaragua La Joya Farm Anaerobic Natural
Region Nueva Segovia
Altitude 1,350m
Producer La Joya Farm
Process Anaerobic Natural