Nicaragua / Las Delicias Javanica Anaerobic Natural

Clean acidity and a smooth texture. 
A cup where layers of fruit unfold gently.

A Nicaraguan coffee with a refined flavour profile from the low-temperature anaerobic processing.

Despite its strong character, it is surprisingly clean and mellow.

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Nicaragua, Jinotega
Las Delicias

Javanica

Anaerobic Natural (Low Temperature)

1,260–1,450m
Light Roast

Cassis / Orange / Pineapple / Red Wine

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Character

A clean and delicate expression of fermentation, achieved through low-temperature anaerobic processing.

Rather than the bold, heavy fermented notes often associated with anaerobic coffees, this cup is beautifully balanced, with refined fruity notes layered throughout.

A cup that quietly challenges the idea that anaerobic processing isn't for everyone.

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Process

Anaerobic fermentation is carried out in a low-temperature environment of 6–10°C.

By deliberately slowing the fermentation rate through temperature, the risk of over-fermentation is minimised while preserving both cleanliness and flavour complexity.

Careful control of fermentation allows for a texture and clarity distinct from more conventional methods.

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Farm & Producer

Las Delicias is a farm with a strong history at the Cup of Excellence

Through the Mierich family’s long-term dedication, a low-temperature anaerobic approach has been developed and refined over time.

This method allows for the exploration of new flavour expressions beyond what traditional honey or natural processes can achieve.

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Varietal: Javanica

Originating from Ethiopian heirloom cultivars, Javanica is a long-berry variety that produces large, elongated cherries and elegant floral character similar to Geisha.

It was introduced to Nicaragua from the Indonesian island of Java, where it is now cultivated as Javanica.