Finca Jesper Anaerobic

96,00 kr

Fruit and fermentation in perfect harmony!

Expect a rich, juicy, and tropical coffee with loads of sweetness, a balanced tangy acidity, and a long lingering aftertaste.


Laguna Verde, Jinotega

Caturra, Catuai

Anaerobic Fermentation

Crop Year


Roast level
2 out of 6

Flavour Notes
Tropical Fruit, Wine, Caramel

Stronghold S7

Batch Size
250g - 750g

It was in 1795 that Arabica coffee was first introduced to Nicaragua. Still, it was a rocky start hindered further by earthquakes and hurricanes, as well as civil wars within the country and U.S bans on imports during the cold war. It was not until the late 20th century that the Nicaraguan coffee industry thrived and was able to stand on its own feet, supporting nearly 300 000 workers, and all thanks to its coffee farmers that persisted throughout the disruptions.

Almost 95% of the coffee grown in Nicaragua is high altitude shade-grown. Growing coffee on altitudes between 3600 and 5200 feet above sea level helps it meet the Strictly High Grown coffee specifications, along with a fertile volcanic soil and a favoring climate. Some of the best Arabica coffee varietals are grown in Nicaragua, such as Bourbon, Typica, Catimor, Caturra etc. Many farms are located amongst wild forest and coffee is often grown under the protection of shade trees.

Caturra and Catuai are two popular varieties of Arabica coffee that are widely grown in many coffee-producing countries.

Caturra is a naturally occurring mutation of the Bourbon variety of coffee and is known for its compact size, high yield, and disease resistance. It is a relatively recent variety, first appearing in Brazil in the 1930s, and is now widely grown in countries such as Colombia, Honduras, and Nicaragua. Caturra coffee is characterized by its medium body and mild acidity, and is often described as having notes of citrus and caramel.

Catuai, on the other hand, is a hybrid of the Mundo Novo and Caturra varieties and is prized for its high yield and uniformity. It is widely grown in countries like Brazil, Guatemala, and Costa Rica and is known for producing a medium-bodied coffee with a balanced acidity and notes of chocolate and nut.

Fermentation in sealed barrels

Oxygen is discharged and replaced with CO2 and other by-products.

The types of microbes able to survive and participate in fermentation is limited by the lack of oxygen. The result is a very expressive flavour profile.

After around 18 hours, the anaerobic process has started causing a breakdown in the mucilage 

breakdown of the mucilage 

The pressure forces the fruity flavours of the juicy mucilage into the coffee parchment.

This experimental process yields unexpected and complex flavours, while also giving the producer great control over the sugars, temperature, pressure, pH and length of the ferment.

Once removed from the tank, the coffee is dried to halt the fermentation.

dried to halt fermentation

The 8-10 day long drying process takes place on raised beds - or african-style beds.

Raised beds promote airflow, and thus they may promote even and rapid drying.

The Farm


Thanks to our close collaboration with Café Nor we can bring you this intriguing coffee from the jungles of Jinotega. Café Nor focuses on giving technical assistance on improvement of production output, sustainable farming and certification in order to improve the socio-economic and environmental sustainability of the participating farmers and their communities.


Cafe Nór consists of two farms, Finca Jesper and Finca Yahoska – both situated in the northern Nicaraguan municipality of Jinotega. The two farms are used as trading hubs for coffee, agro-materials and other commodities for small and medium sized coffee growers with scarce access to larger markets and who the major coffee exporters do not finance due to size and logistics.



Finca Jesper located in Laguna Verde at an altitude of 1400m. All coffee here is shade-grown, meaning that it's grown under a canopy of trees. Shade grown coffee greatly benefits the local flora and fauna, the environment, as well as the taste by letting the cherries ripen slower. The area is abundant with wildlife and to preserve the original forests and watersheds sustainable land ownership is practiced.


The team has developed gravity pumps, which are used to lift water to where it’s needed without the use of fuel. These gravity pumps lift the so call “honey-water” up to tanks from where it can be used to irrigate the coffee. The coffee is divided into lots according to varietal and planting year and each lot gets the specific treatment it deserves. Coffee pulp, a byproduct from fermentation, is composted and returned to the land to use as a natural fertilizer.



The Region


Long before the conquistadores arrived, the Jinotega region was occupied by artisans, farmers and warriors. Descendants of Pre-Colombian peoples filled the valleys and jungles with their rich and varied culture. The name itself is thought to come from the Nahuatl word "Xinotencatl," meaning alternately "City of the Eternal Men" or "Neighbors of the Jiñocuabos (Mangy tree)."


This region, situated high in the Isabella mountain chain, grows between 65-80% of Nicaragua’s coffee. The coffee sector is mostly made up of smallholder farmers with 1-3 hectares of land. Soil here is fertile. Slopes are densely forested, misted by clouds, and home to huge biodiversity.


Jinotega shares its northern border with Honduras, and the region is a wonder of cliffs, waterfalls, hotsprings, and of course, quality coffee. In fact, over 30 coffees from this region have placed in Cup of Excellence competitions.

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