Nicaragua - Las Tres Hermanas Tekisic CMN [25/26]

Tasting notes

In the roaster’s words

Returning for a second season, we've once again got these wonderful Bourbon Tekisic (an El Salvadoran developed "improved" Bourbon cultivar ) lots from Cynthia Morales. Logistics and planning much better this year - these arrived in good time and have gone straight on the offer, and they are absolutely singing We liked the Carbonic Macerated natural a lot on PSS (pre-shipment sample) - but on arrival, we've been blown away. No two ways about it; it's a funky number, but we think an excellent way of how high process notes can integrate into a delicious cups. For those without fear of flavour ;) Brew Guide: Best Brewed with: Filter/Espresso We've taken the slightly longer overall roast time found to work well for the Tekisic FW, but adapted the energy input and reduced the end-of-roast time to be more appropriate for the post-harvest processing. This coffee is great at a lightest influence, so we're keeping that end of roast short and cool. Best Rested: 4+ weeks Filter: 64g/L, 93°C when fresh; 91°C when rested Espresso: 18g/45g/24-28s We're tasting: Big big process notes on the aromatics - we're finding the boozy fruit notes of a Kriek (Cherry) lambic sour beer, with mixed tropical fruits - like tinned fruit salad. In the cup it's boozy & sweet - the cherry lambic carries through, alongside tinned pineapple rings, passionfruit kombucha, very ripe mango, with vanilla and black tea in the finish. Super fun for the lovers of process-heavy cups Traceability Country of Origin: Nicaragua Region: Mosonte, Dipilto Producer: Cynthia Morales Farm: Las Tres Hermanas Variety: Bourbon Tekisic Process: Carbonic Macerated Natural: Ripe cherries picked at Las Tres Hermanas then transported to the Bridazul beneficio. Cherries sealed in temperature-controlled tanks where CO₂ creates an anoxic environment, promoting fermentation from within the cherry (enzymatic) as well as from natural yeasts in the mosto over several days. Cherries removed once gelatinous in texture and pre-dried in thick layers on raised beds within the cold room, before final drying on raised beds in the sun. Import Partner: The Good Sourcing (FR) Harvest: Crop 25/26 - Arrived UK: July 2026. Second season buying from Cynthia Morales The Story This is our third year buying through The Good Sourcing, a French importer whose Central American network offers a more interesting range than perhaps we might find through the more established UK-based importers, such that we're happy to take on the faff of moving co

Notes

Farm: Las Tres Hermanas. Harvest: Crop 25/26; arrived UK July 2026. Import partner: The Good Sourcing. Best rested 4+ weeks.