The Holiday Bean | San Isidro Anaerobic Washed

Meet this year's Holiday Bean! A festive San Isidro varietal from Sabio Coffee in Nicaragua.

Aromas of pecan, red apple, and marshmallow greet you, followed by smooth notes of caramel and baked apple in the cup. Fresh red grape acidity and graham cracker sweetness resolve into a finish of macadamia and blood orange.

The Story

Sabio Coffee farms cloudforest properties across Jinotega, Matagalpa, and Nueva Segovia between 1,200 and 1,650 MASL. Each farm has unique soil, shade, and microclimatic conditions, which allows them to offer a variety of distinct profiles.

Everything is processed at Sabio's lab, which includes drying patios, raised beds for honey and natural lots, and a cupping room where they score every microlot before it's exported.

About the Process

After picking, the cherries are floated, depulped, and fermented in airtight tanks for 48 hours. Temperature, pH, and brix level are closely monitored during this anaerobic fermentation. Then the cherries are floated again, washed with clean water, dried on a patio for 12 days, and reposed for 10 weeks before hulling.