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Orlin

About This Coffee

This coffee originates from Finca Santa Rita in Dipilto, Nicaragua, from an experimental plot called "mil varietydes" (thousand varieties) located above the main farm in a cooler, windier climate. The variety is Parainema, a hybrid created in Honduras for resistance to root nematodes. The coffee underwent 240 hours of anaerobic fermentation in sealed barrels, followed by 26 days of shade drying in whole cherry. The flavor profile features grape, blood orange, and is described as dense and complex.

Origin

Dipilto (Nicaragua)

Flavor Notes

Grape, Blood Orange

Roast Level

Medium Light

Processing

Anaerobic Fermentation

Typology

Arabica
Parainema
K

Kaffeemacher

Kaffeemacher was founded in Basel in 2009 by Benjamin Hohlmann, growing out of his work managing Unternehmen Mitte, one of Switzerland's largest coffee houses. The operation began roasting commercially in 2017 after years of developing a clear roasting philosophy, and today encompasses a roastery in the Gundeli district, a Coffee Academy with over 8,000 course participants, award winning cafes, and a mobile coffee bar. Benjamin holds SCA trainer certification and lectures on coffee at ZHAW Wädenswil. The team co owns Finca Santa Rita, a coffee farm in northern Nicaragua, and sources from partner farms in ten countries through long term relationships. Kaffeemacher swept four of the top five places at the 2024 Swiss Roasting Championships, with all roasters on the team having learned their craft in house. Transparency runs deep: the company publishes a Common Good Balance Sheet and is a signatory to The Pledge for transparent green coffee buying.

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