crazy fruit bomb, fermented cherry, tropical cocktail
Anaerobic fermented cherries, dried as a natural
Finca El Árbol is a young farm focused on farm development to increase quality, control consistency and create variety. This is done by experimenting with post-harvest process.
El Árbol is located in Dipilto, a region in northern Nicaragua. This region became famous when Dipilto farmers won the prestigious competition Cup of Excellence year after year. The climate and altitude in Dipilto has the best conditions in Nicaragua for a great cup of coffee, if picked ripe and carefully treated after harvest. El Árbol is, unlike most other coffee farms, not passed down from generation to generation of coffee farmers. Unique for El Árbol is that the farm is run and owned by a group of friends in the coffee business, and Per Nordby was one of them. El Arbol was bought 2015 with the ambition to change the coffee chain and experiment with post harvest processing steps like drying and fermentation.
This lot is a natural with a longer fermentation than normally practiced. Fermentation was pushed beyond the normal point in order to give the acidity more space to evolve, which changed the flavor dynamics in the coffee.
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