El Hormiguero, Filter - Nicaragua

El Hormiguero, or the anthill, is a small farm of a dozen hectares in the mountains of Mosonte, a municipality of Nueva Segovia in the north of the country. 100% of the coffee trees grown on the farm are of the Bourbon Tekesic variety, a selected strain of the Bourbon variety developed by the Coffee Research Institute of El Salvador in the 50s and 60s. This low-resistance variety was developed by 'mass breeding' with the aim of isolating the most taste-efficient plants.

Freddy Blandino is a second generation producer. El Hormiguero produces coffee in the shade, does not weed, and Freddy voluntarily leaves dead tree trunks on both sides of the farm to shelter the biodiversity of his farm.

This lot has undergone a carbonic maceration process, borrowed from the world of wine, this process allows the coffee to develop more fruity notes and brings body, complexity and richness to the cup.

After harvesting, the cherries are placed in sealed vats in a temperature-controlled room. The fermentation of the fruit produces Co2 and drives oxygen out of the vat. This environment causes fermentation inside the fruit. This is called fermentation from the inside out.  After several days the cherries are removed from the vats and placed on suspended beds under shade.

• Region: Mosonto, Nueva Segovia
• Country: Nicaragua
• Elevation: 1,450 - 1,600 masl
• Variety: Bourbon Tekesic
• Process: Carbonic Maceration

Available in 250g bags.