NICARAGUA | El Arbol Maracaturra

Highlights

“El Arbol sits in Nicaragua's Nueva Segovia department, where Claudia Lovo farms at roughly 1,400 masl. This lot is Maracaturra, the large-beaned Maragogype and Caturra cross, processed as a natural carbonic maceration: whole cherry sealed in tanks before drying, so the fruit stays sweet and fermented rather than sharp. Birdy roasts it light, and the cup runs to blueberry and blackberry over honey and a chocolate finish. The big beans and the tank ferment together give the kind of syrupy body that suits both filter and a softer espresso.”