Nicaraguan Carbonic Collab.

FARM: Various Members of Gold Mountain Coffee Growers (Processed at Finca Idealista)

ORIGIN: Jinotega & Matagalpa, Nicaragua

VARIETALS: Caturra Estrella, Red Catuai, Pacas

PROCESS: Carbonic Maceration Natural / 111-264 hr ferment time

ALTITUDE: 1200-1600 M

TASTING NOTES: Raspberry, Dry Wine, Pastry

ROAST: Medium

Sourced from GMCG member farmers, this coffee represents a collaboration between several microlot farms to produce an affordable carbonic maceration for the masses. Carbonic maceration—borrowed from winemaking—ferments whole cherries in sealed CO₂ tanks, creating a layered cup with softened acidity.

Distinct raspberry notes immediately after brewing. Earthy, almost herbal on the nose when hot. As it cools, malic acidity brightens and complexity deepens. Compared to other carbonic naturals, this one has less punchy acidity, softer fruit notes, and more nuanced, with a dry wine character. The coffee also has a lingering buttery richness, likely due to the processing method. Very approachable with mid-level fruit intensity. Great for short espresso beverages!