This single-origin coffee is produced by Marlene and Maximino at the Santa Adela farm in Jinotega, Nicaragua. It features the Red Catuai variety and is processed using a carbonic maceration natural method, involving a 118-hour anaerobic fermentation of whole cherries. The flavor profile is characterized by notes of strawberry Bubbaloo and pomegranate, with a tart acidity and a juicy, well-structured body. It is recommended for both espresso and milk-based coffee drinks.
While known as a vibrant cafe in Athens, ANÄNA was born from a vision to pair exceptional food with equally outstanding coffee, leading them to roast their own beans. Their philosophy is to source bright, sweet, and fruity coffees that complement their fresh, modern brunch-style menu.
