{"product_id":"nicaragua-martha-alvir-red-catuai-anaerobic-natural","title":"Nicaragua Martha Alvir Red Catuai – Anaerobic Natural","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eRipe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eFlavor Profile\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eMain note:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e black cherry\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eSweetness:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e high, ripe, and concentrated\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eAcidity:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e medium, fruit-driven, and rounded\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eBody:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e medium to full, dense, and syrupy\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eAftertaste:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e long, sweet, and fruit-driven\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eOverall profile:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e deep, juicy, sweet, and enveloping\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBlack 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAs the cup cools, the fruit becomes more clearly defined while the syrupy mouthfeel remains one of its most recognisable characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eOrigin and Processing\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis coffee comes from \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eNueva Segovia, Nicaragua\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, and is produced by \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eMartha and Ana Alvir\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e through their family farms \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBethania and Hortensias\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eToday, the project combines approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e50 hectares of productive agroforestry\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e with a further \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e10 hectares maintained as protected forest reserve\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Coffee grows beneath native shade trees in a highly biodiverse environment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis lot consists entirely of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eRed Catuai\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, grown between \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1,200 and 1,500 m.a.s.l.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAfter picking, ripe cherries are sorted through water flotation. They then undergo \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e48 hours of anaerobic fermentation as whole cherries\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFollowing fermentation, the cherries are transferred to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eraised drying beds\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, where they dry slowly for approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e3–4 weeks\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis extended drying period supports the development and stabilisation of sweetness and fruit character, producing an intense, syrupy cup clearly centred around black cherry.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy You’ll Love It\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eIntense black cherry:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e a ripe, deep, and clearly recognisable fruit character\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eSyrupy texture:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e dense body with a lingering mouthfeel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003e48-hour anaerobic fermentation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e adds expression without overwhelming fermentation notes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eSlow drying:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 3–4 weeks on raised beds\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eHighly versatile:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e suitable for both espresso and filter brewing\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eIdeal for\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eEspresso:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e develops a dense, sweet cup with dark-fruit character\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eMilk espresso:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e sweetness and body remain present through milk\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eV60:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e brings greater clarity to the black-cherry character\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eAeroPress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e enhances syrupy texture and sweetness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eFrench press:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e develops a broad and enveloping body\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eCold brew:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e produces a sweet, fruit-driven, and concentrated drink\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eTechnical Details\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eOrigin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Nicaragua\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eRegion:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Nueva Segovia\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eFarms:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Bethania and Hortensias\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eProducers:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Martha and Ana Alvir\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eSpecies:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Arabica\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eVariety:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Red Catuai\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eProcessing:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Natural with anaerobic fermentation\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eFermentation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 48 hours as whole cherries\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eDrying:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 3–4 weeks on raised beds\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eAltitude:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 1,200–1,500 m.a.s.l.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eScore:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 86\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eMain tasting note:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e black cherry\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eTexture:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e syrupy\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eProfile:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e sweet, deep, juicy, and enveloping\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eSummary\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eA 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"98% Monkey - Coffee Roaster","offers":[{"title":"Whole Bean \/ 250g","offer_id":63414410051914,"sku":null,"price":16.9,"currency_code":"EUR","in_stock":true},{"title":"Whole Bean \/ 500g","offer_id":63414410084682,"sku":null,"price":32.9,"currency_code":"EUR","in_stock":true},{"title":"Whole Bean \/ 1kg","offer_id":63414410117450,"sku":null,"price":62.9,"currency_code":"EUR","in_stock":true},{"title":"Espresso \/ 250g","offer_id":63414410150218,"sku":null,"price":16.9,"currency_code":"EUR","in_stock":true},{"title":"Espresso \/ 500g","offer_id":63414410182986,"sku":null,"price":32.9,"currency_code":"EUR","in_stock":true},{"title":"Espresso \/ 1kg","offer_id":63414410215754,"sku":null,"price":62.9,"currency_code":"EUR","in_stock":true},{"title":"Moka Pot \/ 250g","offer_id":63414410248522,"sku":null,"price":16.9,"currency_code":"EUR","in_stock":true},{"title":"Moka Pot \/ 500g","offer_id":63414410281290,"sku":null,"price":32.9,"currency_code":"EUR","in_stock":true},{"title":"Moka Pot \/ 1kg","offer_id":63414410314058,"sku":null,"price":62.9,"currency_code":"EUR","in_stock":true},{"title":"Filter \/ V60 \/ 250g","offer_id":63414410346826,"sku":null,"price":16.9,"currency_code":"EUR","in_stock":true},{"title":"Filter \/ V60 \/ 500g","offer_id":63414410379594,"sku":null,"price":32.9,"currency_code":"EUR","in_stock":true},{"title":"Filter \/ V60 \/ 1kg","offer_id":63414410412362,"sku":null,"price":62.9,"currency_code":"EUR","in_stock":true},{"title":"Chemex \/ 250g","offer_id":63414410445130,"sku":null,"price":16.9,"currency_code":"EUR","in_stock":true},{"title":"Chemex \/ 500g","offer_id":63414410477898,"sku":null,"price":32.9,"currency_code":"EUR","in_stock":true},{"title":"Chemex \/ 1kg","offer_id":63414410510666,"sku":null,"price":62.9,"currency_code":"EUR","in_stock":true},{"title":"French Press \/ 250g","offer_id":63414410543434,"sku":null,"price":16.9,"currency_code":"EUR","in_stock":true},{"title":"French Press \/ 500g","offer_id":63414410576202,"sku":null,"price":32.9,"currency_code":"EUR","in_stock":true},{"title":"French Press \/ 1kg","offer_id":63414410608970,"sku":null,"price":62.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0795\/1358\/3946\/files\/0_9e3bce52-9058-4da1-be96-dbcee5263bc7_1.jpg?v=1788432761","url":"https:\/\/coffee98monkey.com\/en\/products\/nicaragua-martha-alvir-red-catuai-anaerobic-natural","provider":"98% Monkey - Coffee Roaster","version":"1.0","type":"link"}