This coffee is a Maracaturra variety from Finca Bethania, located in the Ocotal region of Nueva Segovia, Nicaragua. Produced by Ana and Marta Albir, the coffee undergoes an anaerobic natural process, where cherries are fermented in an oxygen-free environment for 3–4 days before being dried on raised beds for 15 days. This unique processing method results in a complex, full-bodied cup with an intense, vinous character and deep fruity sweetness.
