Nicaragua La Cumplida Refinada is the second chapter to Master Origin Nicaragua.
From the same farm nestled in the mountains surrounding Matagalpa come coffee beans from the same Arabica Marsellesa variety. But we did something altogether new with it. We developed a unique post-harvest process using natural fermentation to create a very different red fruit taste.
A unique natural yeast comes into contact with the harvested coffee cherry and La Cumplida’s master craftsmen fine-tuned time and temperature to unlock only the best flavour notes. We endeavoured to craft an even more sustainable coffee product. Not only does the experimental process reduce water consumption by half, but the 20 farms contributing their coffee cherry are all agroforestry havens boasting sustainable shade trees.
The long harvest period provided sustained work for many labourers, and the entire project created hundreds of jobs for people in the region to manage the fermentation process and two-stage drying of the cherries.