Bare. Nicaragua, Luis Rubio, cat/cat, NTRL/CM 240hr+


The Bare, Malty & Crisp

Similar to the Dom, but roasted dead-light. A nod to the Scandinavian roasting style, you can expect mulled spices, cereal, and raw honey in the cup profile. The Bare keeps it light and crisp while still upping the sweetness and body for a fresh take on a familiar cup. Lately we’ve been working with either honey process coffees, or experimental processing styles. 

  • body 40% 40%
  • sweetness 40% 40%
  • acidity 20% 20%

The Bare right now & origin details

We’ve been buying coffees from Luis for a couple of years now, if you’re not familiar with him, he’s always deep diving into long and extended fermentations. And he’s nailed down his approach to a point where he can push fermentation to up to 240 hours and beyond and still retain origin flavours. Much like this lot, it’s an excellent balance of using processing to lift up the inherent flavours of the varietals themselves. 


Notes:  pineapple, blueberry pie, ginger candy

Country: Nicaragua, Diplito, Nueva Segovia

Producer / Mill / Group: Luis Rubio of Finca El Jardin

Elevation: 1200m

Process: natural and carbonic maceration, 240 hour + fermentation

Variety: caturra & catuai

Harvested: Summer 2023 crop

Importer: Ryan @ La Finca

processing breakdown: Luis is able to fully run his coffees on his own farm, from drying to milling and processing, he has a small but efficient wet mill down from his house. A natural process coffee, but with a carbonic maceration step, with more than 240+ hours of zero oxygen fermentation.

producer/group details: We had the opportunity to visit Luis on his farm this year and it was a treat to have him show us his on-site wet mill, along with the barrels he uses for his long and funky fermentation. He inherited his farm from his family, and the farm originally had a mix of caturra and catuai on it already, so he ran with what he had. A bonus to these perfected experiments was winning a number of COE competitions.

varietal info: 11.11mm in size

The Catuai is a cross from Mundo Novo and caturra originally. The plant is highly productive compared to Bourbon, in part because of its small size, which allows plants to be closely spaced; it can be planted at nearly double the density. The plant’s shape makes it relatively easy apply pest and disease treatments.

Once of our favourites because of its brightness, Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918.Caturra has a single-gene mutation that causes the plant to grow smaller (called Dwarf/Compactism). Its name derives from the Guarani word meaning “small.” It is also called “Nanico.”