San Jose Maragogype Anaerobic Natural

Finca San Jose is our longest running farm relationship. We’ve traveled there countless times over the past decade, the lessons learned from these trips inform almost everything we do. This lot is the direct result of close collaboration between Finca San Jose and Blanchard’s. It’s a testament to the trust, and the pursuit of quality at every level of the value chain.

Maragogype is one of the most prized varieties in Nicaragua, known for its large cherry and subtle spice character. At San Jose they’ve found that it performs very well when paired with anaerobic natural processing. Alvaro Ryes has experimented with using pressure gauges to measure how far along the fermentation is within the airtight sealed barrels, but now uses a slightly more sensory based approach. After roughly 48 hours of fermentation in sealed barrels, the cherries are removed from the barrels and sent down the mountain to be finished at the dry mill in Matagalpa.

This is one of the most unique cup profiles we offer each year. Driven by a deep, jammy, sweetness of raspberry and concord grape jam. As the cup cools, it opens into distinct notes that are very characteristic of the variety; shashito and braised fennel. The aftertaste is pleasantly roasty, finishing with dark chocolate and cedar. It’s a comfortable coffee, and a great entry point into anaerobic coffees in general.