NIKARAGUA ANA I MARTHA ALBIR – Anaerobic Natural

In the cup, we get wild strawberries, red orange, and licorice. This coffee has a fruity character, with pleasant sweetness and an intriguing, slightly spicy finish. Maracaturra shows its characteristic intensity here—it's juicy and aromatic, with much more to say than the classic coffee profiles from the region.

Both the variety and the processing method contribute to this profile. The large Maracaturra beans, harvested from a small section of Finca Bethania, underwent anaerobic fermentation for 3–4 days and were then dried as a natural on African beds. This process helps bring out the fruitiness, highlight the sweetness, and give the coffee a fuller structure.

Finca Bethania is owned by the Albir family, who have been involved in coffee for generations but aren't afraid to break with convention. Martha and Ana combine experience with experimentation—they care for quality, the environment, and every stage of production. From water recovery to protecting the natural forest, they show that specialty coffee can go hand in hand with responsible farm management.

We chose this coffee because it brings together character, an interesting story, and the producers' courage to seek new solutions. This Maracaturra nano-lot doesn't try to be another “safe” coffee—it brings something different to our selection: intense fruitiness, experimental processing, and a personality you can taste in the cup.