El Arbol CM Washed Guji Landrace - Nicaragua

“As soon as you open the jar, you’re hit with the incredible aromas of pineapple, red stone fruit, and tangerine. El Arbol’s commitment to sustainable farming and organic practices shines through in every cup. It’s an unforgettable coffee experience, and one we’re proud to share with the world.” – Oskar Garberg

Taste Description:
Aromas of white florals with notes of pineapple, red stone fruit, and a tangerine finish. Crisp acidity rounds out this complex, vibrant cup.

• Farm: El Arbol
• Origin: Dipilto, Nueva Segovia, Nicaragua
• Producer: Claudia Lovo
• Variety: Guji Landrace
• Fermentation: Carbonic maceration, 72 hours in cherry
• Process: Washed
• Drying: 11 days in shade
• Altitude: 1600 masl

Story:
In 2016, Claudia Lovo collaborated with Saša Šestić and other coffee professionals to transform her farm into a self-sustaining, quality-focused operation. Originally producing only commodity-grade coffee, Finca El Árbol (meaning ‘The Tree’) shifted to a model that equally values the soil, workers, and cup quality.

The farm aims to be fully organic by 2025 and prioritizes biodiversity. They house beehives, raise livestock, grow vegetables for workers, and produce organic compost to nourish the soil. Significant improvements have been made to workers' accommodation, including providing meals for pickers, along with health care, dental care, and education.

On the coffee front, El Árbol processes a wide variety of coffees, including Marsellesa, Pacamara, Maracaturra, Catuai, Bourbon, and Caturra, using innovative fermentation methods.

The Process:
Carbonic maceration is a fermentation technique originally used in winemaking, famously associated with Beaujolais wines. The process, introduced to the coffee industry in 2015 by Saša Šestić during his World Barista Championship-winning routine, gives producers precise control over fermentation, enhancing fruit flavors and lowering tannins.

In this process, whole coffee cherries are placed into sealed, carbon dioxide-filled vessels (either plastic or stainless steel). Unlike traditional fermentation, where microorganisms act on the coffee's mucilage, carbonic maceration causes intracellular fermentation, where the cherries ferment from the inside out due to the CO2-rich environment. Producers manipulate temperature and pH to control the fermentation process, producing unique flavor profiles.

In the Jar:
Each jar contains 250 grams of whole beans, roasted to perfection for both filter coffee and a slightly edgy espresso. Packed and shipped on demand, this coffee delivers maximum freshness, ensuring an extraordinary experience from the moment you open the jar. Treat it like a fine bottle of champagne—if you’re lucky, the “swoosh” will fill the room with intoxicating aromas.