No. 1 - The Spitfire

The Spitfire is the 1st coffee in our Runway Colleciton. It's a single origin coffee sourced in Nicaragua af the farm Finca Santa Maria de Lourdes, owned by Octavio Peralta. It's located in the municipality of San Fernando, in the Nueva Segovia region. 

This coffee is produced using natural process with an extended anaerobic fermentation. First, ripe cherries are sorted and washed. Afterward, they are introduced into airtight 450L tanks to ferment for up to 72 hours in an anaerobic environment. To lower the temperature down to approximately 15 Celsius, the tanks are placed inside water-filled fermenting pools to slow the fermentation and avoid spoilage or risk of taints for up to 72 hours.

After the fermentation period is finished, the cherries are taken out of the tanks and transported to the dry mill for the drying process which may take up to 30 days. Initially, the cherries are spread on a single layer for a three day period to allow them to shed off the excess water. Once the excess water is eliminated and the cherries begin to dry, these are placed on the covered drying beds for the remainder of the drying period. The cherries are moved by hand three times a day to allow them to dry evenly and prevent mould or over-fermentation.

Look for the notes of blackcurrant candy, lemon and tropical fuits.