Nicaragua Norwegian Yeast Natural

Name: Nicaragua Norwegian Yeast Natural
SKU: 5253
Price: 30.00 USD
Availability: OutOfStock

$30.00

Out of stock

Roast: Light-Medium
Region: Matagalpa
Farm: Finca Idealista
Process: Anaerobic, Carbonic Maceration, and Natural
Elevation: 1,200m
Variety: Yellow Pacamara
Cup: Rosé Champagne, Fig Jam, Red Velvet Cake

Cupping Notes

As a celebration of 10,000 bags of Peregrine being sold, we bring you a coffee to celebrate with!

You've never had anything like it. We've never had anything like it. This coffee is absolutely BONKERS, guys! I have jokingly referred to it as "the champagne of coffees", and you'll soon see why. It is PURE LUXURY!

There will be a lot more emphasis on farming notes on this coffee due to its very unique processing, so make sure to check out that section below as well!

What we're tasting:

Rosé Champagne. This may be the most "wild" aspect of this coffee. There is a distinct fermented note in the aftertaste of this coffee, coupled with a phosphoric acid "sparkling" mouthfeel, that reminds us of wine. Stephen and I went back and forth over and over regarding exactly what wine note we were tasting. First, I asserted it was like a prosecco, then we landed on champagne. However, we felt "Rosé Champagne" most summarized what we tasted. It has a sparkling body, but flavors that are found in both red and white wines. Think pear, apple, and maybe even a bit of melon, but all the while, cherry, and red fruits. Since wines hold so many notes in themselves, there is a lot to taste!

Fig Jam. While being almost sparkling in the mouth, there is a distinct jamminess in your cup as well. We are big fig fans, so we often find ourselves landing there. When you're dealing with so many distinct winey, "dark" fruit flavors, you're pretty close to fig already. Add in a silky smooth mouthfeel and you're experiencing the sensation of a sweet fig jam.

Red Velvet Cake. As I said, this coffee is PURE LUXURY. What pairs better with champagne than red velvet cake? There is a delicious, chocolate finish in almost every cup of coffee from Nicaragua, and the Norwegian Yeast Natural is no exception to the rule. We thought this chocolate note, plus the sweetness and fermented flavors present in the cup, lent themselves perfectly to the cream cheese frosting and chocolate you might find in a slice of red velvet cake.

Farming Notes

Utilizing a unique strain of yeast from Norway, Gold Mountain Coffee Growers has raised the bar for unique offerings once again. We are so grateful for Benjamin and his team at Finca Idealista! The work he put into this coffee could fill a book, but we will save you the long story. Long story short, the process of getting this famous wine & beer-making yeast back to Nicaragua was interesting, but oh so worth it!

So, when you take a look at the processing methods for this Nicaraguan gem, you may say, “what the heck does that even mean?” Believe me, even as coffee enthusiasts, we had to sort through each aspect carefully to understand it fully.

Let me break down each aspect of this coffee’s farming and processing for you. With the help of our good friend Benjamin at Finca Idealista, we had it explained in simpler terms.

In Benjamin’s words:

“The [Norwegian Yeast Natural] is simultaneously a natural, anaerobic, and carbonic maceration for the following reasons. [Any fermentation] done without [oxygen is] anaerobic. There are many processes that use anaerobic fermentation. It’s [also] a carbonic maceration in the sense that we first ferment the cherries without water in a closed tank, as is done in carbonic maceration wine production. It’s a natural because we take the fermented cherries and beans and put them out to dry in the sun on raised beds without depulping first and without washing them with water.”

Since the carbonic maceration itself is a new one for Peregrine customers, I’ll explain that a bit more as well. Carbonic maceration, as is often used in wine production, simply requires an influx of carbon dioxide into the fermentation process. Deprived of oxygen and full of carbon dioxide, you end up with what is simultaneously an anaerobic fermentation and carbonic maceration.

As I previously mentioned, this coffee was brought to us by the hard work of Benjamin Weiner and his team of farmers in Nicaragua. The work being done there is cutting-edge, ethical, and environmentally conscious. What’s not to love?

We cannot wait for you to try this coffee. Act fast!

Nicaragua Norwegian Yeast Natural

At Peregrine, we only source and roast coffee that pleasantly surprises. We invite you to slow down and enjoy our coffee to create meaningful memories with those you love.

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