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Mamacoffee Nicaragua El Progreso 100g
In Stock
€5.90
Tax included
Nicaragua El Progreso is a distinctive and sweet coffee processed using the anaerobic natural method. The cup features notes of rum, nougat, and fermented pear, complemented by a pleasant medium acidity and a fuller flavor profile.
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Recommended preparation
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Processing method
Anaerobic
Acidity
middle
Degree of roasting
light
The Coffee Tree
100% Arabica
Roasting date
2026-08-31
MamaCoffee
Nicaraguan coffee processed using an unconventional anaerobic method. It comes from brothers Norlan and Uriel Chavarría, with whom Mamacoffee has been collaborating since 2018. This time, their coffee has developed a more distinctive and complex character thanks to fermentation in the absence of oxygen.
After harvest, the ripe coffee cherries are sealed in plastic bags from which the air is removed. Fermentation then takes place in this oxygen-free environment, during which specific microorganisms develop and create a distinctive flavor profile. The result is a coffee with a full, round body and intense notes of rum, nougat, and fermented mango.
The cherries were hand-harvested at full ripeness at the El Progreso farm at an elevation of approximately 1,050 meters. A light roast allows its distinctive aroma, fruity character, and long rum-like aftertaste to shine through.
This coffee is suitable for pour-over and other alternative brewing methods.
Flavor: intense and complex notes of rum, nougat, and fermented pear
Acidity: lively, fruity, and sweet
Body: full, round
Variety: 100% Arabica
Country: Nicaragua
Region: Jinotega
Producers: Norlan & Uriel Chavarría, El Progreso Farm
Elevation: 1,050 m abovesea level
Variety: Sarchimor
Processing: anaerobic natural
EAN: 8595592104738
LB PLACEHOLDER
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