Nicaragua Danny Pastrana - Espresso (Anaerobic Natural)

About This Coffee

This coffee is from Finca La Libertad in La Libertad, Mozonte, Los Arados, Nueva Segovia, Nicaragua. Grown at 1600 meters altitude, it is a Red Catuai variety processed using anaerobic natural methods. The farm is managed by Danys Joel Pastrana since 2015, continuing a family coffee growing tradition. The farm spans 60 manzanas (42.25 hectares) with 10 manzanas (7.10 hectares) dedicated to coffee cultivation. Coffee is grown under shade from fruit trees and native forest species. Harvesting is done by hand, selecting only ripe cherries. Flavor notes include red currant, pineapple, and cane sugar.

Origin

Nueva Segovia (Nicaragua) • La Libertad (Nicaragua) • Mozonte (Nicaragua) • Los Arados (Nicaragua)

Flavor Notes

Pineapple, Red Currant, Cane Sugar

Roast Level

—

Processing

Anaerobic Natural

Typology

Arabica

Red Catuai

Buy from Roaster

Morrow Coffee

Kim and Andrey founded Morrow Coffee in Barcelona in 2017, installing a roasting machine directly inside their space so customers could witness the process. Andrey manages the roasting, receiving green beans and developing profiles that lean away from the bitterness of over roasted commercial coffee. The operation sources from Colombia, Brazil, Ethiopia, and Burundi, offering tasting notes that range from plum and black tea to hazelnuts and grapefruit. Alongside espresso, Morrow serves coffee through Aeropress, Chemex, and V60. The space itself occupies a bright, sunny corner near Plaza Espana, with large windows and a modern industrial interior. Morrow followed in the footsteps of Barcelona pioneers like Nomad and Syra, and has built a loyal following for its transparent approach to roasting and its consistent, flavor forward cups.

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