Continuing our journey through the mountains of Nueva Segovia, Nicaragua, we bring you a different coffee variety processed with the same anaerobic method as last month’s. The Red Catuai variety of coffee is popular in Central America due to its resistance to disease and its well-liked medium acidity and body. This particular Red Catuai, grown in Nicaragua’s most awarded coffee region, yields notes of honey, dulce de leche, and dark chocolate. The anaerobic process used to prepare this coffee before roasting is quite special, and the team at Santa Maria de Lourdes has mastered it. Enjoy one of Nicaragua’s finest cups of coffee, freshly harvested and roasted at Origin.

Roasted by Mauricio Ruiz, Q Grader,
in Managua, Nicaragua.