Sourced from: Peru - San Francisco [Huabal] + Nicaragua - Agua Sarca [Dipilto]
Tastes like: Candied Fruit / Nutmeg / Eucalyptus
Best for: Filter but we've found this also works well in a good Irish Coffee
It's time to get that tinsel out (and shake it all about), everyone's favourite festive frenzy is here.
Call Santa, tell him we've got Christmas covered. This year our seasonal special is designed by the excellent Evokes Emporium, this wintery wonderland is sure to to make even Jon Snow ho ho ho...
The coffee bag and label used is 100% recyclable
More Info from the farm:
Location: Peru - San Francisco
Altitude: 1600-1950 MASL
San Francisco is a village in the district of Huabal, which is home to over 50 farming families. The altitudes range from 1600 to 2000masl and the main varieties grown are caturra and catimor. San Francisco is one of Falcon Coffees Peru's largest bases of producers and produces some of the best and most consistent coffees in the area. As is the case in most of Northern Peru, drying beds and tents are still not very common and most producers dry their coffee on tarpaulin mats on the ground. Most of the producers pick their coffee themselves and with the help of family and neighbours, before processing and drying it at their home.
Location: Nicaragua - Agua Sarca
Altitude: 1150-1400 MASL
Isacio Javier Albir is the owner of the 87 hectare farm, Agua Sarca in the Dipilto area of Nueva Segovia. 20 hectares of the farm is a nature reserve which is wild forest with a river running through it. The other 60 or so hectares are planted with a whole host of varieties, including caturra, catuai, obata, marsellesa, parainema, geisha, java and maracaturra.
Isacio constantly experiments with new fermentation methods and farm management techniques.
This is our first year working with Isacio and this lot is the perfect expression of the java variety that Nicaragua is famous for.