Coffee Description
This lot is a 96-hour natural anaerobic process. Meaning, the ripe cherries are floated to remove any impurities, then placed in sealed plastic barrels for an anaerobic fermentation period. After 4 days, the cherries are dried on raised beds for 30 days.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Catuai
Process
Anaerobic
Elevation
1300 masl
Region
Nueva Segovia
About Isacio Albir of Nicaragua
Isacio Albir is a 3rd generation coffee grower and has been managing coffee estates for over 30 years.
Isacio’s dedication to excellence has been recognized numerous times, with his coffee consistently making it to the finals of the prestigious Nicaraguan Cup of Excellence competition, where he has been a regular participant since 2017.
Nueva Segovia, Nicaragua
Feast Coffee & Culture
Feast began in a living room on Bainbridge Island, WA. At least the idea was born there, and in 2016, husband and wife team, Eric and Lisa Schuler, launched their Redding, CA-based celebration of creativity, community and excellence in coffee. Eric has been in coffee since 2011 in capacities ranging from barista and cafe manager to roaster, green buyer and owner. In Eric’s words, “For us coffee is about building community and relationships...the people we meet, sourcing, partner coffee shops that carry our coffee, and our customers. The coffee industry is full of beautiful people.”
At Feast, they’re passionate about inviting others into something tangible, and one of the ways they do that is by telling the story of coffee. They’re builders with a vision that encompasses a global community, and their dream is not only to build their own coffee world, but the industry as a whole from those that sip their fabulous brew to the farmers who grew the beans. Always learning, always curious, at the end of the day, Feast Coffee is about joy, inclusion, and dang good coffee.
