100g tin
A fruit-bomb of a coffee and a unique varietal, this Maragogype is extremely expressive and delicate. This coffee underwent an additional carbonic maceration stage before a controlled drying on raised beds for 36 hours. This technique, borrowed from wine making, provides a more intense, fruity body and sparkling texture.
When added to maragogype, a naturally fruity and floral coffee, the result is mind blowing.
This single varietal blend is a combined lot from the Gold Mountain Coffee Growers members.
More on Carbonic Maceration from wine enthusiast.com
In carbonic maceration, initial fermentation is not caused by yeast, but instead occurs intracellularly, or from the inside out. This method involves filling a sealed vessel with carbon dioxide and then adding whole fruit. In this oxygen-free environment, the cherriess begin to ferment from the inside. They use the available CO2 to break down sugars and malic acid and produces alcohol along with a range of compounds that affect the beverage’s final flavor.
Notes: blueberry, blackberry, jam, rose, vanilla, plum
Varietal: Maragogype
Processing Method: Carbonic Maceration, Natural
Region: Jinotega, Nicaragua
Elevation: 1,200 - 1,400 MASL
Sourcing Partner: Gold Mountain Coffee Growers
100g tin
A fruit-bomb of a coffee and a unique varietal, this Maragogype is extremely expressive and delicate. This coffee underwent an additional carbonic maceration stage before a controlled drying on raised beds for 36 hours. This technique, borrowed from wine making, provides a more intense, fruity body and sparkling texture.
When added to maragogype, a naturally fruity and floral coffee, the result is mind blowing.
This single varietal blend is a combined lot from the Gold Mountain Coffee Growers members.
More on Carbonic Maceration from wine enthusiast.com
In carbonic maceration, initial fermentation is not caused by yeast, but instead occurs intracellularly, or from the inside out. This method involves filling a sealed vessel with carbon dioxide and then adding whole fruit. In this oxygen-free environment, the cherriess begin to ferment from the inside. They use the available CO2 to break down sugars and malic acid and produces alcohol along with a range of compounds that affect the beverage’s final flavor.
Notes: blueberry, blackberry, jam, rose, vanilla, plum
Varietal: Maragogype
Processing Method: Carbonic Maceration, Natural
Region: Jinotega, Nicaragua
Elevation: 1,200 - 1,400 MASL
Sourcing Partner: Gold Mountain Coffee Growers