El Árbol Lot 867, Nicaragua, Supernatural
- Regular price
- $18.25
- Sale price
- $18.25
- Regular price
-
- Unit price
- per
Raisin, dark chocolate and toffee
COFFEE PROFILE
This Supernatural processed Pacas lot is full of complex sweetness. Notes of toffee and smooth dark chocolate are accompanied by a fruity note, which reminds us of raisins.
TASTES LIKE | Raisin, dark chocolate and toffee |
ROAST | Milk-based |
Story
El Árbol is a coffee farm that is close to the hearts of our team, and our green bean partners at Project Origin. Our founder, Sasa Sestic was approached by Claudia Lovo, co-founder of Bridazul in Nicaragua, about an opportunity to improve a commercial coffee farm into something special. Their vision was to convert the farm into a hub for high-quality specialty coffee production, while also fostering a self-sustaining environment that supports both the local ecosystem and community.
The name ‘El Árbol’ – meaning "the tree," after the giant tree that stands at its center — is a symbol of the farm's commitment to biodiversity. The transformation of Finca El Árbol was no small task. The farm required significant changes, including replanting old and neglected coffee trees and improving the soil and landscape. Alongside coffee cultivation, the farm also integrated various sustainable practices, aiming to be fully organic by 2025.
Social sustainability has also been a key focus at El Árbol. The farm's workers, who once lived in poor conditions, now benefit from improved living quarters, access to education, and fair wages. The farm also provides meals, healthcare, and educational support for the workers' families.
Environmentally, El Árbol is transitioning to organic practices, reducing the use of chemical fertilisers, and increasing biodiversity. The farm has also become a centre for innovation in coffee processing, particularly in Carbonic Maceration (CM) techniques, evidenced by this lot. These techniques are shared with neighbouring farmers, helping to elevate the quality of coffee across the region.
Today, Finca El Árbol is more than just a coffee farm—it is a model for sustainable coffee production, community development, and environmental stewardship in Nicaragua.
PRODUCER | Claudia Lovo and Sasa Sestic |
REGION | Dipilto, Nueva Segovia |
VARIETAL | Pacas |
PROCESS | Supernatural |
ALTITUDE | 1200-1500 masl |
Origin
Dipilto, Nueva Segovia, Nicaragua
Pacas 881, a coffee lot produced at Finca El Árbol in the Dipilto region of Nueva Segovia, is evidence of the farm's commitment to producing high-quality, specialty coffee while adhering to sustainable and organic farming practices.
Although it has a rich history of coffee cultivation, Nicaraguan coffee has enjoyed a less than favourable reputation than its neighbouring countries, such as Honduras and Costa Rica. However, through regeneration efforts, a focus on social and environmental sustainability, and the introduction of experimental processing such as Carbonic Maceration (CM), the farm is now a model to show the potential of coffee from Nicaragua.
The lot is composed of the Pacas varietal, a Bourbon mutation known for its high yield and excellent cup quality. The CM processing enhances the coffee's natural flavours by controlling the fermentation process, allowing the coffee to develop unique tasting notes that are highly prized in specialty coffee markets.
This coffee lot exemplifies the farm's dedication to quality and sustainability, reflecting the broader goals of Finca El Árbol to produce exceptional coffee while supporting the environment and the local community.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
Age Best Used | 18-30 days after roast |
Brew Parameters | Dose 21g in the portafilter to extract 39g in the cups in 25 seconds at 93.5 degrees and add 120g milk weight per single espresso |
Best Freeze Date | 24-28 days after roast |