Grown on the Agua Sarca farm in Nicaragua, this anaerobically fermented Maracaturra offers a fruity cup, marked by a lively, acidic attack, followed by a long, persistent finish, evoking the intensity of dark chocolate. About Agua Sarca Located in Dipilto, in Nicaragua's Nueva Segovia region, the Agua Sarca farm covers 69 hectares entirely devoted to coffee growing. Today, the farm is home to some 300,000 coffee trees in seven different varieties, each benefiting from careful care and rigorous know-how, giving rise to unique aromatic profiles. Isacio Albir discovered the world of coffee at an early age, picking cherries during school vacations. Later, his university training in agronomy enabled him to deepen his technical knowledge and develop his approach to coffee with precision and commitment. Isacio has been growing coffee for over 30 years and is also a member of a cooperative, where he continues to share his experience and knowledge with other coffee growers in the region.