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Sticky sweet, complex acidity, & a big body. We had this coffee on our list last year and have been eagerly awaiting it's return since. This anaerobic natural is processed at a low temperature, resulting in a unique flavour profile. Expect a higher sweetness, cleaner acidity, and a subtle booziness that doesn’t overpower.

Ethiosar is a varietal that thrives at low altitudes, it's leaf rust resistant and has very high yields. Combining this varietal with this process has produced something unique and quite surprising. The farm itself is of an average elevation for Nicaragua, by combining the varietal with the process and the skill of the Mierisch family and their attention to detail on cupping day pickings and experimentation has yielded one of the most outstanding cups of coffee to come out of Nicaragua. Getting the most out of the land and understanding what is possible with a mixture of work and science.

• Country: Nicaragua
• Farm: Los Placeres
• Process: Anaerobic Natural
• Altitude: 800 - 1,000 masl
• Variety: Ethiosar