Maritza & Francisco's Carbonic Nanolot

FARM: Santa Teresita & Los Nogales

ORIGIN: Jinotega, Nicaragua

VARIETALS: Red Catuai, Red Caturra, Yellow Caturra, Bourbon

PROCESS: Carbonic Maceration Natural / 175.25 hr fermentation pre-drying

ALTITUDE: 1325 M

TASTING NOTES: Red Grape, Limeade, White Wine

ROAST: Medium

Maritza and Francisco Javier are a married farming couple. Both own separate plots of land, which is unusual especially in Central America. Their crop is processed using carbonic maceration, a fermentation technique borrowed from winemaking. Whole cherries are sealed in CO₂ tanks, creating an anaerobic environment that pulls out wild, fruity flavors. After a month of slow sun-drying, the fruit is removed and the beans are ready to ship.

The cup is intensely juicy with red grape, limeade, and white wine notes. Acidity is softened—less sharp citrus, more ripe fruit depth. It’s a Golden Bean 2022 Bronze winner and one of the most distinctive coffees we’ve ever offered.

Because of limited supply and high scoring, this lot costs about 3x more than our standard offerings. If you want to experience it without committing to a full bag, we’re happy to portion out a smaller sample, just let us know!