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Ojo de Agua

Ojo de Agua

For 9 years, Katherin has refined processes, embracing thoughtful sustainable methods: toffee like sweetness & stone fruit acidity.

£15.00
£15.00
Sale Sold out

Character

We taste cherry & toffee.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

Volume
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Sustainable farming.

Ojo de Agua is named after the natural spring that feeds into the Mosonte River, and is situated in the heart of Nueva Segovia, Nicaragua.

Owned by Katherin Alieska Herrera Florian since 2015, the 1.77-hectare farm sits at an elevation of 1,400–1,600 meters above sea level.

On the cupping table we have been impressed by this coffees toffee like sweetness & stone fruit acidity.

The Producer

Coffees on the farm are cultivated using eco-friendly practices that prioritise social, economic, and environmental sustainability.

Shade is provided by a mix of forest species, fruit trees, and musaceas, creating a biodiverse and balanced ecosystem.

The farm employs low-intensity pesticides, integrates organic and synthetic fertilisers, and follows rigorous pruning and shade management techniques to optimise plant health and light exposure.

  • Production Data

    Produced by Katherin Alieska Herrera Florian
    Region - Los Arados
    Grown at 1400 - 1600 masl
    Varietal - Red Catuai
    Harvest - February 2024
    Process - Anaerobic Natural

  • Anaerobic Natural

    Whole cherries are placed inside grain pro bags or containers and all oxygen is expelled.

    They’re then left to ferment for a desired amount of time at a certain temperature, depending on the producers unique protocol.

    Once the specific fermentation has been reached the coffee follows a natural process procedure, the increased control over fermentation leads to a bright clean cup profile.

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