Finca Aurora Marsellesa Washed Anaerobic - Nicaragua

Finca Aurora Marsellesa Washed Anaerobic - Nicaragua

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Region: La Fundadora, Jinotega 

Flavour notes: almond butter, lemon, caramel

Variety: Marsellesa

Altitude: 1250m

A third-generation coffee producer, Tania Ferrufino runs Finca Aurora alongside her family. For this family of young, dynamic producers, one of their core values is to uplift people through their farm. Over the years, they have invested in providing their workers with fair wages, proper living conditions, health services, food, and education. Additionally, they use their position in the community as large producers to support those around them through the building of affordable housing and the funding of childhood education programs. They also advise smaller producers in the area on how to improve their farming practices and expand their agronomic knowledge.

Preserving nature is of the greatest importance for the Ferrufino family. For them, this means growing coffee in a biodynamic manner; farming is done in tune with nature and the local ecosystem. The Ferrufinos only use renewable energy and work diligently on conserving water resources and natural habitats. Their farm is home to a variety of native trees, as well as countless species of birds and other wildlife. These trees also provide the plantation with shade, and fertilize the soils with their organic matter. In turn, this protects the land from erosion, droughts, and floods.

The Fermentation Process: Washed Anaerobic

After being harvested at peak ripeness, the coffee cherries are pulped mechanically, removing the majority of the fruit, similar to the white honey process. The coffee seeds with their mucilage are then packed tightly into airtight fermentation tanks, and sealed with nearly no oxygen inside. As the cherries ferment, they release carbon dioxide, which creates an anaerobic environment and raises the pressure within the tank. This anaerobic environment encourages the growth of a set of fermenting bacteria and yeast that create lactic acid fermentation, unlike the more typical natural and washed processes. Additionally, the pressure within the tank forces the juice of the coffee fruit into the seed itself, thus increasing the amount of sugars in the bean which furthers the fermentation process. The coffee is then dried on raised beds for 20 days. This process creates a coffee that exhibits its inherit bright, juicy nature, and expresses the distinctive craft and work of Tania and Finca Aurora.