Nicaragua El Lemoncillo
This cold anaerobic process comes from the Matagalapa region of Nicaragua.
Anaerobic fermentation simply means fermentation without the presence of oxygen. Optimally ripe and freshly picked cherries are put into barrels and covered them with an airtight lid. They attached an airlock to the lid to let out any carbon dioxide that will be produced by the cherries during fermentation. Next, the barrels are placed inside a 6m X 9m X 3m cold room run by two industrial AC’s which keep the room between 6 -10 degrees Celsius. Click below to read more details on the very controlled process.
Country: Nicaragua
Region: Matagalapa
Elevation: 850m-1110 masl
Processing: Anaerobic
Roast Level: Light
Flavors remind us of: grape, maple syrup, and strawberry jam.
This cold anaerobic process comes from the Matagalapa region of Nicaragua.
Anaerobic fermentation simply means fermentation without the presence of oxygen. Optimally ripe and freshly picked cherries are put into barrels and covered them with an airtight lid. They attached an airlock to the lid to let out any carbon dioxide that will be produced by the cherries during fermentation. Next, the barrels are placed inside a 6m X 9m X 3m cold room run by two industrial AC’s which keep the room between 6 -10 degrees Celsius. Click below to read more details on the very controlled process.
Country: Nicaragua
Region: Matagalapa
Elevation: 850m-1110 masl
Processing: Anaerobic
Roast Level: Light
Flavors remind us of: grape, maple syrup, and strawberry jam.
This cold anaerobic process comes from the Matagalapa region of Nicaragua.
Anaerobic fermentation simply means fermentation without the presence of oxygen. Optimally ripe and freshly picked cherries are put into barrels and covered them with an airtight lid. They attached an airlock to the lid to let out any carbon dioxide that will be produced by the cherries during fermentation. Next, the barrels are placed inside a 6m X 9m X 3m cold room run by two industrial AC’s which keep the room between 6 -10 degrees Celsius. Click below to read more details on the very controlled process.
Country: Nicaragua
Region: Matagalapa
Elevation: 850m-1110 masl
Processing: Anaerobic
Roast Level: Light
Flavors remind us of: grape, maple syrup, and strawberry jam.
