Welcome to December 5th, we have a natural coffee for you from Slöinge Kafferosteri.

Coffee Name: El Manantial, Nicaragua
Varietal: Pacamara
Region: Nueva Segovia, Dipilto
Producer/Farm: Samuel Zavala / El Manantial
Process: Natural
Altitude: 1500 masl

We’ve been working with Samuel Zavala for several years now and he’s going from clarity to clarity.
He works hard and determined to constantly improve and to make his coffee plants flourish. This has
resulted in several top placements in the Cup of Excellence. Samuel and his mother run several farms
in Dipilto and we have had coffee from El Cambalache and El Manantial in previous years. The
harvest from El Manantial is very small, which means that some years there is nothing at all to
export. We have an agreement with Samuel that we buy everything he grows at El Manantial.

This harvest Samuel managed to get a small lot of Pacamara of only 150kg. It has been given a slight pre-fermentation (which actually all the coffee that Samuel makes gets) that can be classified as anaerobic fermentation. He tells us that they always have done this, long before the concept of
anaerobic fermentation became widely known in the coffee world. After the anaerobic part, the
coffee is dried on raised beds. The coffee is very clean despite the pre-fermentation, but there is a
slight pleasant note of red wine that comes from the process. Other flavors that pop up are toffee,
apricot and cherry.

Cupping notes:
“Clean and elegant.
Toffee, apricot, cherry.”

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