Nicaragua — Norwegian Yeast Natural

This coffee was produced at Finca Idealista in Matagalpa, Nicaragua, where Benjamin Weiner and his team at Gold Mountain Coffee Growers continue to push the boundaries of processing innovation. For this lot, a strain of yeast traditionally used in Norwegian wine and beer fermentation was introduced into the coffee’s processing — a method that highlights Finca Idealista’s commitment to experimentation and quality.

The result is a coffee that is, at once, natural, anaerobic, and carbonic maceration. While these terms may sound complex, they each describe aspects of how the coffee was handled after harvest:

• Anaerobic: Fermentation occurs in a sealed environment without oxygen.

• Carbonic Maceration: Whole cherries are fermented in closed tanks with an influx of carbon dioxide, a method borrowed from winemaking.

• Natural: After fermentation, the intact coffee cherries are dried in the sun on raised beds without depulping or washing.

This multi-layered approach produces strikingly unique results in the cup — complex, fruit-forward, and unlike traditional Nicaraguan profiles.

Beyond its processing, this lot reflects Gold Mountain Coffee Growers’ focus on ethical and environmentally conscious farming. By combining experimental methods with sustainable practices, Benjamin and his team continue to expand what is possible in Nicaraguan specialty coffee.

Profile

• Roast: Light-Medium

• Region: Matagalpa, Nicaragua

• Farm: Finca Idealista

• Producer: Benjamin Weiner / Gold Mountain Coffee Growers

• Process: Anaerobic, Carbonic Maceration, Natural

• Elevation: 1,200m

• Variety: Yellow Pacamara

• Cup: Rosé Champagne, Fig Jam, Red Velvet Cake