Potterbeans Nicaragua Red Bourbon

Potterbeans believe in bringing people the best brew possible and with as little environmental impact as possible. The combination of these two goals led them to focus on wood-roasted coffee, the age-old method of preparing beans for brewing coffee. They maximise the palette and benefits of wood roasting and do so sustainably.

Region: San Fernando, Nueva Segovia, Nicaragua

Species: Arabica

Varietal: Red Bourbon

Growing Altitude: 1550m

Process: Natural/Dry, with extended anaerobic fermentation

Flavour: Key lime pie, blueberry, red apple, malt

Body: Medium

Acidity: Good

WHOLE BEANS

This coffee was produced using the natural process with an extended anaerobic fermentation, which means that after the cherries are picked, washed and sorted, they are placed into airtight tanks to ferment for up to 72 hours. Once the fermentation process is complete, they undergo a drying process on raised beds and moved 3 times a day to prevent spoilage, which may take up to 30 days.

The anaerobic process is an additional step in coffee processing which many speciality producers are now exploring. It can yield a wide range of flavour profiles, depending on the type of anaerobic press used, but generally results in coffees with a fuller body, and a winey flavour, with hints of tropical fruit, fermented cacao and floral notes; a bright and lively acidity is also a common characteristic.

For this particular Nicaraguan coffee, the unique origin and process brings out flavours of key lime pie, blueberry, red apple and malt.