Matagalpa, Nicaragua
Alquimia Coffee Where Craftsmanship Transforms Beans Into Gold
84+ SCA Score
1700 - 2000
Washed
84+ SCA Score
1700 - 2000
Washed
Chemistry and passion come together in our Alquimia line! Alquimia fills our days at the Sabio Lab with endless experiments, exclusive varieties, and daring processing methods. These nanolots are loud, intriguing, captivating and incredibly unique!
SCA Score
Orange blossom, roses, tangerine, peach, star fruit, golden raisin, and nutmeg.
Right after picking, ripe cherries are floated and closed into airtight tanks, without water, to ferment for 4 days. During fermentation, we closely monitor pH levels, mass temperature and brix level. After, the cherries are dried on raised beds for 35 days and reposed for 1 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes. Pro tip: To avoid unwanted fermentation, these cherries are selected from the midday “medida” (picking).
Origin
Nicaragua
Region
Matagalpa
Altitude
1200-1700
Process
Natural (Sun-Dried)
SCA Score
TBA
Lot Size
4x30
Baker’s chocolate, lychee, green apple, lime, mango, honeydew, and clementine
Right after picking, ripe cherries are floated, depulped dry and closed into airtight tanks with 2% saline solution and left to ferment for 10 hours. After, the cherries are dried on raised beds for 22 days and reposed for 1 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes. Pro tip: To avoid unwanted fermentation, these cherries are selected from the midday “medida” (picking).
Origin
Nicaragua
Region
Matagalpa
Altitude
1200-1700
Process
Natural (Sun-Dried)
SCA Score
TBA
Lot Size
4x30
Black tea, clove, pecans, maple syrup, red grapes, prunes, green apples, and lemons.
Right after picking, ripe cherries are floated, depulped dry and put into tanks with black kombucha tea and blended SCOBY. During fermentation, we closely monitor pH levels, mass temperature and brix level. After, the cherries are dried on raised beds for 22 days and reposed for 11 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes.
Origin
Nicaragua
Region
Matagalpa
Altitude
1200-1700
Process
Natural (Sun-Dried)
SCA Score
TBA
Lot Size
4x30