Anaerobic fermentation method enhances sweetness, clarity, and a rounded body.
Coffee Summary
Travelling Roots began when Freddie, Molly, and little Theodore moved to Nicaragua. Captivated by the volcanic landscapes and incredible-tasting coffee, they explored the coffee-rich region of Nueva Segovia and built lasting relationships with local farmers. Today, they bring these unique coffees to the UK, including Oconor—an anaerobic natural lot grown at 1350 m by Isacio Javier Albir Vílchez on the Agua Sarca farm. This experimental process brings out a unique profile with notes of tomato, milk chocolate, and a rounded, balanced body—perfect for adventurous drinkers.
🌟 Product Highlights
- 100% Arabica – Red Catuai & Ovata varietals
- Single-origin: Dipilto, Nueva Segovia, Nicaragua
- Anaerobic natural process for fruity complexity
- Light roast to highlight vibrant acidity and clarity
- Altitude: 1350 metres
- Sustainable, eco-friendly farming practices
- Roasted in small batches in the UK
- Traceable to producer Isacio Javier Albir Vílchez
- Suitable for espresso, filter, French press
🔍 Aroma
Complex and intriguing with subtle tomato tang and soft cocoa undertones—bright and expressive when brewed.
🔍 Flavour
A striking balance of savoury-sweet tomato with creamy milk chocolate. Rounded mouthfeel with layered acidity and a lingering, clean finish.
🔍 Body & Acidity
Medium-light body with vibrant, structured acidity—ideal for drinkers who enjoy fruit-forward, experimental cups.
🔍 Origin & Producer
Oconor is produced at Agua Sarca, a 56-hectare farm in Dipilto, owned by Isacio Javier Albir Vílchez, who has managed it for over 30 years. Cultivated on volcanic sandy loam soils at 1350 m, the coffee benefits from a canopy of fruit trees and careful shade management. The Oconor lot is hand-harvested from a 2.82-hectare section of the farm and reflects the innovation and quality focus of Cafetos de Segovia.
🔍 Process & Sustainability
This lot uses an anaerobic natural process: ripe cherries are floated, then fermented in sealed barrels for 72–120 hours. Anaerobic fermentation means the coffee is processed in an oxygen-free environment, encouraging the development of complex and distinctive flavours. After fermentation, the coffee is dried on African beds in clean, covered structures. Eco-friendly methods are followed throughout, from fertilisation to post-harvest handling. Farmers are paid premiums based on cup quality, promoting fair, sustainable production.
🔍 Roast Profile
A light roast that emphasises the coffee’s fruit character and dynamic acidity while maintaining smooth chocolate undertones.
🔍 Brewing Suggestions
Perfect for:
- Espresso – bright and rich, with a silky finish
- Filter/V60 – a pour-over method that brings out complexity and clarity in the cup
- French Press – fuller body with balanced sweet-savory character
📦 Storage Tips
Store in a cool, dark place in an airtight container. Best used within 4–6 weeks of opening to enjoy peak freshness and flavour.
☕ Why Speciality Coffee is Different
Speciality coffee is graded 80+ on a 100-point scale by certified Q Graders—coffee experts trained to evaluate aroma, flavour, balance, and clarity. These coffees are traceable to origin, ethically sourced, and roasted with precision to express their unique terroir and processing method. Unlike mass-market blends, each cup tells the story of place, care, and craftsmanship.
📸 Representative Photo Disclaimer
Image is representative. Actual bean colour and roast level may vary slightly by batch.