Nicaragua - La Huella - Javanica Anaerobic Low Temperature

About This Coffee

This Nicaraguan coffee originates from La Huella farm located in El Arenal, Matagalpa at 1350 meters altitude. The variety is Java, an Ethiopian landrace known for rust resistance and high quality output. The coffee undergoes an Anaerobic Low Temperature process: cherries are sealed in an airtight barrel, oxygen is vacuumed out, and fermentation occurs in a cold room at 6-10°C for 60 hours, followed by sun-drying and greenhouse drying over 62 total days. The cup profile features strawberry, blueberries, peach, honey, frangipani, black tea, and candy sweetness with floral and citrus dry aromas.

Origin

Matagalpa (Nicaragua)

Flavor Notes

Strawberry, Blueberry, Peach, Honey, Black Tea, Floral, Frangipani, Candy

Roast Level

—

Processing

Natural Anaerobic Low Temperature

Typology

Arabica

Java

Buy from Roaster

Wes Ngopi

Wes Ngopi takes its name from a Javanese greeting that translates to "Have you had your coffee?", reflecting its roots in the social ritual of sharing a cup. Based in Shah Alam, the roastery specializes in specialty grade single origin coffees roasted to order for home brewing enthusiasts. Bean selection is guided by ratings from CoffeeReview and independent research through traders such as Royal Coffee, Nordic Approach, and Olam, alongside direct trade relationships with farms like Java Frinsa Estate in Indonesia. The roastery emphasizes technical precision, modulating drum speed, fan adjustments, and firing pressure to achieve a smooth declining rate of rise for optimal flavor development. Wes Ngopi occupies a focused niche in Malaysia's specialty scene, prioritizing quality sourcing and meticulous roasting for the home consumer.

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