White Chocolate, Red Apple, Prune and Citrus
 
Embark on a bold coffee journey with Proper Roast's Nicaraguan Los Jilgueros. This lightly roasted, sweet, and complex brew brings together notes of white chocolate, red apple, prune, and citrus, making it perfect for  adventurous coffee lovers. Ideal for those who crave an intricate and delightful coffee experience.
 
Roast -  Light
Process - Anaerobic Natural
Plant Species - Arabica
Variety - Parainema
Altitude - 1350m
 
This 100% parainema variety, single-plot microlot utilises a raised bed natural process with an extended anaerobic cherry fermentation. Finca Los Jilgueros is situated near the village of Brujil in Macuelizo, Nueva Segovia. Nueva Segovia boasts some of the highest growing altitudes in Nicaragua. The terrain is as beautiful as it is challenging to traverse, characterised by rolling hills and dense forest, often engulfed by thick clouds.
 
Anaerobic Natural
This lot was produced using natural process with an extended anaerobic fermentation. First, ripe cherries are sorted and washed. Afterward, they are introduced into airtight 450L tanks to ferment for up to 72 hours in an anaerobic environment. To lower the temperature down to approximately 15 Celsius, the tanks are placed inside water-filled fermenting pools to slow the fermentation and avoid spoilage or risk of taints for up to 72 hours.
After the fermentation period is finished, the cherries are taken out of the tanks and transported to the dry mill for the drying process which may take up to 30 days. Initially, the cherries are spread on a single layer for a three day period to allow them to shed off the excess water. Once the excess water is eliminated and the cherries begin to dry, these are placed on the covered drying beds for the remainder of the drying period. The cherries are moved by hand three times a day to allow them to dry evenly and prevent mould or over-fermentation.