Nicaragua Dipilto Las Tres Hermanas Bourbon Tekisic Carbonic Macerated Natural
Region: Dipilto, Mozonte, Nueva Segovia
Producer: Cynthia Morales
Farm / Washing Station: Las Tres Hermanas
Variety: Bourbon Tekisic
Process: Carbonic Macerated Natural
Elevation: 1500–1650 MASL
Flavour Notes: Cherry Wine, Pineapple, Tropical Fruit
Roast Level: Lightest Roast
This coffee comes from Cynthia Morales’s Las Tres Hermanas farm in the Dipilto and Mozonte area of Nueva Segovia, Nicaragua. Grown at 1500–1650 MASL and planted with Bourbon Tekisic, it is roasted to a very light profile and is suited to filter, pour-over and espresso.
Ripe cherries from Las Tres Hermanas are transported to the Bridazul mill and placed in temperature-controlled sealed tanks. Carbon dioxide is introduced to create an oxygen-deprived environment, encouraging enzymatic fermentation inside the fruit while naturally occurring yeasts remain active on the cherry skin. After several days, the cherries are briefly pre-dried on raised beds, then slowly dried in a thicker layer under shade before finishing on raised beds in the sun.
This carbonic macerated natural Bourbon Tekisic shows vivid cherry-wine aromatics with sweet pineapple and ripe tropical fruit. The cup is expressive, fruit-forward and fermentation-led, with a concentrated sweetness. As it cools, the cherry, pineapple and tropical-fruit character becomes increasingly distinct.
