NOTES: BOOZY RUM AROMA, RICH DARK CHOCOLATE AND CHERRY LIQUOR BODY, LOW ACIDITY AND JUICY MOUTHFEEL

Sabio are a vertically integrated coffee operation that produces, processes and exports specialty coffee directly from their farms in Nicaragua to the rest of the world. Through research, innovation, experimentation, and sustainable farming practices, they continue to push the envelope on their quest to produce the perfect cup of coffee without damaging our planet. They partner with smaller producers to not only help them improve their practices so they can produce better coffee, but to provide them with the opportunity of entering the international market.

THE PROCESS: Right after picking, ripe cherries are floated and closed into a stainless-steel bioreactor, with the mossto recirculating, to ferment for 3 days. We closely monitor pH, mass temperature and brix level during the fermentation. Then, dried on raised beds for 35 days and reposed for 14 weeks before hulling. Both dry parchment and green coffee are stored in Ecotact bags to preserve its qualities.