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

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 coffee from Europe to the UK once it lands. We'd like to highly recommend the work that Gabriela does to any other roasters!

Cynthia Morales inherited Las Tres Hermanas (named for her and her two sisters) from her father. The farm sits high in the Dipilto mountains near the Honduran border, with the highest parcels reaching 1600 metres growing under native shade trees. Alongside running the farm, Cynthia teaches coffee cultivation through a government-funded national programme, as one of several women in leadership positions within the Bridazul network.

Claudia Lovo established Bridazul in 2019 to support small and medium-scale producers in Nueva Segovia with agronomic monitoring, training, and pricing designed to cover production costs. Around fifty farms now work with the project. Claudia and her partner Sasa Sestic had built a reputation in the region through their early work applying carbonic maceration to coffee, and Bridazul grew partly from neighbouring farmers seeking access to their infrastructure and expertise. Bridazul also runs a communal beneficio, a central processing and drying station where cherry is brought for controlled drying after initial farm-level picking and processing. For smallholders without the capital to build drying infrastructure, access to a well-run beneficio is often the difference between commodity and speciality pricing.

Bourbon Tekisic is a selection of the Bourbon variety developed by the Salvadoran Institute for Coffee Research between 1949 and 1977 through mass selection: identifying the highest-performing plants, bulking their seed, and repeating across generations. Thirty years of work to isolate genetic lines with the best cup quality potential, not yield or disease resistance. Tekisic now makes up a significant portion of El Salvador's production and has spread across Central America, though it remains highly susceptible to leaf rust.