Las Hortensias Natural Anaerobic

Nicaragua: Dipilto, Nueva Segovia

Las Hortensias Natural Anaerobic is grown in Macuelizo, Nueva Segovia, at an altitude ranging from 1 300 to 1 450 meters above the sea level by Ana María Albir Sotomayor. After being handpicked, the beans are fermented for 16 hours in bags, depulped, fermented for 24 hours in a tank and then set to dry on patios. This process results in an delightful coffee with a sweet licorice taste and a deep aroma akin to that of ripe fruits.

Coffee specifications

• Species: Arabica
• Variety: Red Catuai
  
• Process: Natural Anaerobic
  

Cup profile

• SCA score: 86.5
• Cupping notes: Licorice/ Ripe Fruits
  

Full specs?