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Sweet cherry and red plum, with cranberry-like acidity
It's our first time roasting the H1 variety (an unstable hybrid of Rume Sudan and Sarchimor). This lot has fairly high moisture content, and (unlike the way naturals usually behave), its exothermic phase is fairly tame heading into first crack. As a result we use a little more heat after FC to ensure we don't get an ROR collapse.
Buena Esperanza Estate has had coffee grown on it since the 1970's. In 2013 the Ortiz Stoessel Family acquired the farm and began a process of radical rejuvenation. The family has made a tremendous effort to reforest large portions of the farm, as well as educating nearby farmers and neighbours for free - their training programmes also provide non-coffee related skills to help participants generate additional income in the non-harvest season.
The farm now produces washed, honey and natural coffees, and has produced stand-out lots over the last few seasons that have featured in Specialty Coffee of Nicaragua selections and Cup of Excellence auctions.