La Huella Cold Anoxic
Origin CoffeeAbout This Coffee
This coffee is sourced from Nicaragua and processed using an experimental cold anoxic method involving slow fermentation in an oxygen-free environment. The cup is rich and complex with a lightly boozy character. It offers flavor notes of apricot, cream, and molasses, with tartaric acidity, a rich syrupy body, and a lingering floral finish. The roast level is medium dark.
Origin
Nicaragua, Nicaragua
Flavor Notes
Molasses
Roast Level
Medium Dark
Processing
Cold Anoxic
Typology
—
OC
Origin Coffee
United Kingdom
Founded by Tom Sobey in 2004, Origin Coffee emerged from a profound commitment to reconnecting coffee drinkers with the farmers who cultivate their beans. Their roasting philosophy centers on revealing each coffee's unique terroir through meticulously calibrated profiles that honor the producer's craft. From their Cornish base, they've pioneered a direct trade model that transcends conventional sourcing, building lasting relationships that elevate both farmer livelihoods and cup quality.
