El Arbol Amber Carbonic Macerated Caturra, Nicaragua

About This Coffee

A Caturra variety lot from Sasa Sestic's El Arbol project in Nicaragua. The coffee is processed using carbonic maceration: pulped then placed in stainless steel tanks in a temperature and humidity controlled room, flushed with carbon dioxide to remove oxygen, and sealed. Temperature is manipulated during fermentation to drive specific taste characteristics. The result is a layered, sweet cup with tasting notes of toffee, citrus, and passion fruit.

Origin

Nicaragua

Flavor Notes

Citrus Fruit

Roast Level

—

Processing

Carbonic Maceration

Typology

Arabica

Caturra

Buy from Roaster

Father Coffee

When the founders went looking for specialty coffee in Johannesburg around 2012, they could not find what they wanted and decided to build it themselves. Father Coffee opened its first roastery and cafe in Braamfontein in 2013, and the operation has since expanded to include a flagship at Kramerville, an immense warehouse space with an in house bakery behind glass. Head roaster Chad Goddard oversees a program that releases around 60 different coffees each year, sourced from Ethiopia, Guatemala, and other origins worldwide. Father also operates a bakery, wine bar, and wine shops, with a curated list of natural and minimal intervention wines that mirrors the care brought to the coffee. The team trains baristas to identify defects through rigorous palate development and hosts cupping sessions as standard quality control. Father won the South African Barista Championship in 2024.

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