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£18.90
“BLACK CROW WHITE PIGEON”. EXTRAORDINARY COFFEE STORIES.
Chapter 13
The Black Crow presents:
There’s an alluring aroma of ripe pears and sour cherries hanging in the air, accompanied by intoxicating notes of red wine…
These exotic flavours hail from the Limoncillo Estate located high in the mountains of Matagalpa, Nicaragua. Stretching 1100 metres above sea level, these luscious coffee plantations belong to the Mierisch family, who relocated from Germany to South America in the 19th century. Bruno Mierisch Boettiger, a German geologist, moved here to help the locals construct the national railway. Once his work was done, Bruno was given some land in Matagalpa as a way to repay him. Luckily, he was brave enough to stay in South America and start working on his own coffee estate. Flying high over these lands today, one can still feel Bruno’s courageous, adventurous spirit: after all, combining the hybrid arabica subspecies called Ethiosar with the trendy anaerobic processing method does require some bravery and serious willingness to experiment!
Your Black Crow
Summary:
Country of origin | Nicaragua
Region | Matagalpa
Producer | Limoncillo Estate
Altitude | 1110 m
Arabica varietal | Ethiosar
Process | Natural anaerobic
Roast profile | Medium
SCA score | 87.5 out of 100
Flavour palette | Pears, cherries, red wine
Recommended brewing methods: all brewing methods, including espresso.
Ingredients: roasted coffee beans.
Storage conditions: store sealed in a dark, dry and cool place.
*****
“Black Crow White Pigeon” is here to regale you with extraordinary coffee stories. The main characters in this tale—the Black Crow and the White Pigeon—embody the remarkably varied flavour palette of specialty coffees: from dark, deep, earthy notes to light, subtle aromas. Every possible wonder of taste fits onto this lengthy scale, starting with inscrutable darkness and transforming slowly into the sort of white that takes your breath away. Each coffee, along with its unique story, hides inside a beautiful package that may remind you of a new chapter in a book you’re reading: carefully numbered, these chapters go all the way from 1 to 24. Dive deep into new experiences with “Black Crow White Pigeon”: discover the tales that each chapter tells you, immerse yourself in unique flavours, and set out on a journey so fragrant it’s bound to be impossible to forget. Feel free to start your own personal voyage from any chapter…
This coffee is roasted by our partners in Lithuania, in one of the finest local roasteries.
These coffee beans are suited well for all brewing methods, be it espresso, filter, or infusing straight in a cup.
Specialty coffee includes only the world's best-rated varieties. Who rates it and how do they do that, you wonder? Well, the rating is in the hands of certified coffee tasters. They evaluate the quality of the coffee they're presented with based on the scale created by the Specialty Coffee Association (SCA). Four criteria are assessed: origin, the appearance of green beans, the aroma of the prepared brew, and its flavour characteristics. Only coffees that end up scoring somewhere between 80 and 100 points can be rightfully referred to as "specialty".
This processing method has been on the rise lately. It involves oxygen-free fermentation. As a result, the flavours hidden in the beans become even more vivid, the coffee turns fruitier, and lots of intriguing new notes are unveiled.
These are arabica beans of the Ethiosar subspecies, an Ethiopian variety adapted to the climate of Nicaragua.
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