Taste Notes: Caramel, Apples, Chocolate, Berries
Roast Level: Medium
Farmer: Tania Caballero
Elevation: 1400 m.a.s.l.
Variety: Pacas and Catuai
Process: Carbonic Maceration
Carbonic maceration is a technique in which the coffee cherries will be fermented in a carbon dioxide rich environment prior to process. The fermentation happens in an oxygen free environment which means lower acidity and unique flavors are created in the cup. This method highlights the fruitiness of the coffee and flavors such as Strawberry, Raspberry, Cherry and even Bananas can be expected.
Meet the farmer
We met Tania Caballero and her family while we were working with coffee growers in that region bordering El Paraiso in Honduras. Tania comes from a family who has been in the Coffee industry for as long as she can remember. Tania is a mother of four kids, three boys and one girl and even though she has a degree in Civil Engineering she has dedicated her life to her family farm. At 39 years old, Tania and her family have done an amazing job with their farm and the coffees they grow.
Their coffee has been sold to known Australian roasters who have influenced how they grow their coffee. Tania's farm is between 40 to 50 hectares and they only grow Pacas and Catuai varieties in general. They try different processing methods such as washed, natural and honey. This particular coffee is a carbonic maceration process which was a test Tania saw as an example from the Australians with really good results.
Where it's grown
ania's farm is located in a community called Los Simientos in Nicaragua, near the Segovia River, bordering Honduras. Up until the 1970s, Nicaragua was seen as one of the best Latin American coffee producers. However, following a civil war and natural disasters like hurricane Mitch, just like Guatemala and El Salvador, Nicaragua is recovering and gaining recognition for the coffees that come out of the country. Nicaraguan coffees are exceptionally great and at the same time different from its neighboring countries. Coffees from Nicaragua sometimes are very similar to some of the Ethiopian coffees you may have tried because of their citrusy, brightness and delicate cups they produce.
Tania's farms are close to the border of Honduras which is why it's easier for her to trade with Honduran farms for fertilizer rather than the bigger cities within the country. All of the coffees that come out of Tania's farms are Rain Forrest Alliance certified, Bird Friendly Certified and UTC Certified.