Bridazul, Nicaragua coffee from regions Nueva Segovia, Dipilto, and Mozonte at 1500 meters altitude. Processed using Carbonic Maceration, a method where fresh coffee cherries ferment in an anaerobic water bath with added CO2 to remove oxygen, followed by drying on elevated beds. The coffee features Caturra and Catuaí varieties with complex, intense flavor notes of apple cider, mango, and kola. Produced by Claudia Lovo, who sources from smallholder farmers and employs experimental fermentation techniques.
Origin
Dipilto (Nicaragua) • Nueva Segovia (Nicaragua) • Mozonte (Nicaragua)
Sloinge Kafferosteri is a specialty coffee roastery located in the Swedish countryside. They are dedicated to the craft of coffee roasting and source high-quality, sustainable beans.
