This rare gem from Studio Coffee is a single-lot microlot cultivated on Luis Bernardo Papuagua’s farm Finca La Estancia in the highlands of Dipilto, Nicaragua. This region of Nueva Segovia is celebrated for its unique micro-climates and award winning coffee.

The natural processing of this 100% Marsellesa lot was overseen with the care and precision of Mayerling Escoto at the San Ignacio Mill in Mozonte, which specialises in microlots. The process began with anaerobic fermentation, with coffee cherries introduced to airtight tanks under controlled temperatures for up to 72 hours to enhance deep layers of flavour. After this pre-processing the cherries were moved to raised beds, spending 22 days in the Nicaraguan sun and a further 6 undercover to guarantee optimum moisture content.

The extended processing provides bags of complex flavour, with a resulting cup that tastes like a bittersweet old-fashioned cocktail, with orange peel acidity, boozy rum body and a raisin sweetness that we recommend brewing with an Aeropress.