Roasteries / Progress / Nicaragua El Cambalache Maracaturra

Nicaragua El Cambalache Maracaturra

Progress

MediumWashed (24 h in-cherry anaerobic + 48 h after pulping17–20°C)NicaraguaMaracaturra

Label tasting notes

Stone fruit, caramel, chocolate, almond

Estimated flavor profile

estimated

Based on coffee characteristics

Acidity— Brightness & liveliness

High

Sweetness— Natural sugars & balance

High

Aroma— Fragrance intensity

Medium

Body— Weight & mouthfeel

Medium

Aftertaste— Length & finish

Low

Bitterness— Quality of bitter balance

Low

Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.

Region

Nueva Segovia

Altitude

1,350–1,500 masl

About this coffee

Bought directly. Samuel Salaverría's El Cambalache took 1st place at Cup of Excellence Nicaragua 2025 and 1st at The Best of Maragogype 2026. Only ripe cherries are fermented anaerobically in the cherry for 24 hours, then again for 48 hours after pulping at 17–20°C to a final pH of 4.00, before 24 hours in direct sun and about 15 days on African beds.

+ Log this coffee ¥2,100 / 100gBuy

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