Nicaragua Finca Santa Carmela Geisha

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93C
BASKET / 22G VST
DOSE / 20G
YIELD / 45G
TIME / 30 Seconds

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 91C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

Finca Santa Carmela is one farm of a group of 5 run by Sabio Coffee. Sabio grow, process, pack and export all of their own coffee. Their focus is on growing unique varieties that adapt best to their environments, producing high yields and being less susceptible to disease.

This particular lot is a Geisha coffee. After picking, the ripe cherries are floated and closed into a stainless-steel bioreactor to ferment for 3 days. The mossto (juices of the fermenting cherries) are recirculated throughout the 3 days.

Sabio closely monitor pH, mass temperature, and brix level during the fermentation.

Then, the coffee is dried on raised beds for 35 days and reposed for 14 weeks before hulling. Both dry parchment and green coffee are stored in Ecotact bags to preserve its qualities, without allowing further fermentation.