Zab coffee roaster – NICARAGUA - MACERATION FOR THE MASSES

Tasting notes: White Grape, Cherry, Honey

A cup with a lively, vibrant acidity carried by a creamy texture that lingers on the palate. First comes the sweetness and complexity of white grape, then the acidity stretches gently, like a cherry syrup. It's sweet and bright, but above all incredibly textured — like a spoonful of honey. This is a coffee that truly opens up with time. Let it rest a good 4 weeks before brewing!

Originally borrowed from winemaking, carbonic maceration is a coffee fermentation method that brings out the juicy, fruity character of the bean. After years of experimentation, Gold Mountain Coffee Growers — the exporter behind this lot — refined the process to achieve this distinctive result.

This lot is assembled by Gold Mountain from coffees grown by several smallholder producers they work with closely. The goal is to offer a fruity, juicy, and sweet coffee that remains accessible, while delivering strong returns to growers in Nicaragua.

Recommended resting time: 4 weeks

Quantity:	250g	Origin:	Nicaragua
Region:	Matagalpa and Jinotega Regions	Farm:	Several smallholder producers
Process:	Natural with carbonic maceration	Variety:	Red Catuai, Caturra Estrella and Pacas
Altitude:	1300 – 1600 m	Roast level:	Light-Medium
Brew method:	Filter or Espresso	Roast date:	May 25, 2026