Nicaragua - Maceration for the Masses

Shiloh Coffee Roasters - "Tastes Like: Green apple, pecan, chamomile and honey, medium acidity Farmer: Members of Gold Mountian Coffee Growers Region: Matagalpa and Jinotega, North-Central Nicaragua Elevation: 1300 to 1600 M.A.S.L Process: Carbonic Maceration Natural Varietal: Red Catuai, Caturra Estrella & Pacas Fermentation time: 111-264 hours The coffee: This microlot features farmers from Matagalpa and Jinotega who put in the effort to do perfect naturals for carbonic maceration natural processing. Originally developed as a winemaking technique, our friends at Gold Mountain Coffee Growers have found that carbonic maceration coffee fermentation emphasizes juiciness (from malic acidity) and fruit notes."