Frankie - Nicaragua, Natural Anaerobic

Frankie is back for 2025. This year we have chosen a natural anaerobic from producer Isacio Albir. 

For those familiar with last year’s release, this coffee has the same silky mouthfeel, with lots of strawberry candy and melon flavors, mixed with sweet notes of white chocolate and caramel and cacao nibs. The anaerobic adds depth and complexity to the flavours.

Isacio Albir is the owner of Agua Sarca, a coffee estate he has managed for over 30 years, continuing a family legacy as a third-generation coffee grower. Located in the municipality of Dipilto in northern Nicaragua, near the Honduran border, Agua Sarca benefits from the unique climatic conditions of the Nueva Segovia region, particularly the Dipilto-Jalapa mountain range, known for producing some of the finest coffees in the country.

Agua Sarca Farm is dedicated to eco-friendly practices, ensuring the protection of local wildlife habitats, conserving water sources, and preserving the region’s flora. All coffee is grown under the shade of trees, enhancing the quality and sustainability of the crop. Isacio’s dedication to excellence has been recognized numerous times, with his coffee consistently making it to the finals of the prestigious Nicaraguan Cup of Excellence competition, where he has been a regular participant since 2017. This lot produced at

Agua Sarca undergoes a natural anaerobic process. The ripe cherries are first floated to remove any impurities, then placed in sealed plastic barrels for a 96-hour anaerobic fermentation period. Throughout this process, the temperature and pH levels are carefully monitored, with juice being extracted through output valves to control the environment. After fermentation, the cherries are transported to Cafetos de Segovia’s dry mill, where they are spread on raised beds and patios to dry for 30 days. Humidity is continuously monitored during drying to ensure the coffee reaches its optimal condition.