Nicaragua Martha Alvir Red Catuai – Anaerobic Natural

Ripe black cherry, concentrated sweetness, and a distinctly syrupy texture define a deep and enveloping cup. This Red Catuai combines the intensity of natural processing with controlled anaerobic fermentation, enhancing its fruit character without pushing the coffee into an excessively fermented profile.

It is a particularly interesting expression of Nueva Segovia: sweet and rounded with enough intensity for espresso, while retaining a fruit-driven character that also translates well to filter brewing.

Flavor Profile

• Main note: black cherry
• Sweetness: high, ripe, and concentrated
• Acidity: medium, fruit-driven, and rounded
• Body: medium to full, dense, and syrupy
• Aftertaste: long, sweet, and fruit-driven
• Overall profile: deep, juicy, sweet, and enveloping

Black cherry dominates the cup with a ripe, dark-fruit character. Natural processing concentrates sweetness and creates a dense texture, while anaerobic fermentation adds greater aromatic intensity and depth.

As the cup cools, the fruit becomes more clearly defined while the syrupy mouthfeel remains one of its most recognisable characteristics.

Origin and Processing

This coffee comes from Nueva Segovia, Nicaragua, and is produced by Martha and Ana Alvir through their family farms Bethania and Hortensias.

The sisters took over the family farms in 2013 and gradually began shifting production towards greater quality. Part of this work involved replanting with varieties including Catuai, Parainema, Maracaturra, Gesha, and Java.

Today, the project combines approximately 50 hectares of productive agroforestry with a further 10 hectares maintained as protected forest reserve. Coffee grows beneath native shade trees in a highly biodiverse environment.

This lot consists entirely of Red Catuai, grown between 1,200 and 1,500 m.a.s.l.

After picking, ripe cherries are sorted through water flotation. They then undergo 48 hours of anaerobic fermentation as whole cherries.

Following fermentation, the cherries are transferred to raised drying beds, where they dry slowly for approximately 3–4 weeks.

This extended drying period supports the development and stabilisation of sweetness and fruit character, producing an intense, syrupy cup clearly centred around black cherry.

Why You’ll Love It

• Intense black cherry: a ripe, deep, and clearly recognisable fruit character
• Syrupy texture: dense body with a lingering mouthfeel
• 48-hour anaerobic fermentation: adds expression without overwhelming fermentation notes
• Slow drying: 3–4 weeks on raised beds
• Highly versatile: suitable for both espresso and filter brewing

Ideal for

• Espresso: develops a dense, sweet cup with dark-fruit character
• Milk espresso: sweetness and body remain present through milk
• V60: brings greater clarity to the black-cherry character
• AeroPress: enhances syrupy texture and sweetness
• French press: develops a broad and enveloping body
• Cold brew: produces a sweet, fruit-driven, and concentrated drink

Technical Details

• Origin: Nicaragua
• Region: Nueva Segovia
• Farms: Bethania and Hortensias
• Producers: Martha and Ana Alvir
• Species: Arabica
• Variety: Red Catuai
• Processing: Natural with anaerobic fermentation
• Fermentation: 48 hours as whole cherries
• Drying: 3–4 weeks on raised beds
• Altitude: 1,200–1,500 m.a.s.l.
• Score: 86
• Main tasting note: black cherry
• Texture: syrupy
• Profile: sweet, deep, juicy, and enveloping

Summary

A Nueva Segovia Red Catuai with black cherry, concentrated sweetness, and a distinctly syrupy texture. Forty-eight hours of anaerobic fermentation followed by slow natural drying on raised beds create intensity and body while maintaining balance, making it highly versatile for espresso and filter brewing.