Sabio Villa Sarchi Anaerobic Washed

A silky and vibrant offering from Nicaragua. It features aromas of rich raisin, marshmallow, and nougat that persist as an underlying sweetness when sipped. We found flavors of nectarine, raspberry, and milk chocolate, with a sweet and slightly cooling finish of gingersnap and eucalyptus.

Details

Producer: Sabio Coffee Farm: Sabio Coffee Region: Matagalpa Dept. Altitude: 1,000-1,300 masl Varietal: Villa Sarchi Process: Anaerobic Washed Roast: Light Notes: Raspberry, Milk Chocolate, Gingersnap

The Story

Imported by our friends at Anthem Imports.

Dr. Enrique Ferrufino, a surgeon by trade, was born and raised on a coffee farm in the mountains of Matagalpa. Together with his wife, Silvia, and sister, Tania they started Sabio Coffee, growing to multiple farms as well as partnering with smaller producers in the region.

Sabio Coffee is a vertically integrated coffee operation from farm to export, focused on research, innovation, and sustainable farming practices. These practices include:

• Hydroelectric power to reduce carbon footprint.

• Forgoing herbicides to protect soil and water sources.

• Strict water conservation practices to protect local watersheds.

• Recycling the byproducts of coffee processing as natural fertilizer.

To assure their own workers’ quality of life, they have invested in providing fair wages, built permanent and temporary housing with electricity and sewage systems, and provide daily nutritious meals. They also maintain a small multi-grade school to provide the permanent and seasonal children at the farms with quality education. Sabio also partners with Wize, a company that sells iced tea drinks made from coffee leaves. This helps to provide income opportunities outside of the traditional coffee harvest season.

Villa Sarchi is named for Sarchi village in Alajuela Province, Costa Rica, where this natural mutation of a Bourbon coffee variety was first discovered. This compact variety is most productive at high altitudes with shade trees and regular fertilization.

To process this coffee the freshly picked ripe cherries are floated, depulped dry, and closed into airtight tanks to ferment for 60 hours. During fermentation, pH levels, mass temperature, and brix (sugar) levels are closely monitored. Afterward, the cherries are dried on raised beds for 22 days and rested for 11 weeks before hulling.

Produced by Sabio Coffee in the Matagalpa Department of Nicaragua, this Sabio Villa Sarchi Anaerobic Washed lot showcases the unique potential of the Villa Sarchi varietal. Grown between 1000 and 1300 masl, the coffee undergoes an anaerobic washed fermentation, a technique that often influences the final cup profile by emphasizing specific acidity and body characteristics. When evaluating these beans, roaster PT's Coffee Roasting identifies distinct notes of raspberry, milk chocolate, and gingersnap.

To better understand how these specific descriptors fit into a broader sensory experience, you can consult the flavor wheel. While anaerobic processing is frequently utilized to push the boundaries of traditional washed profiles, the resulting cup remains a testament to the careful cultivation practices employed in the Nicaraguan highlands. This selection offers a compelling look at how modern processing methods can highlight the inherent qualities of a classic, compact-growing varietal.