Skip to product information - Open media 1 in modal - Open media 2 in modal - Open media 3 in modal - Open media 4 in modal - Open media 5 in modal - Open media 6 in modal - Open media 7 in modal 1 of 7 Scenery Coffee Nicaragua - Las Tres Hermanas Tekisic FW [25/26] Nicaragua - Las Tres Hermanas Tekisic FW [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 and in their prime This fully washed Tekisic lot is just classic Bourbon through and through - nice rich stonefruits, big body, syrupy and sweet. The quality of this coffee is not in a screaming acidity or ethereal top notes - it's in how sweet and utterly comforting it is. This is the ur-crowd pleaser, one of the most classic Bourbon cups we've had in a while We're leaning into it with the roast profile to bring the body/sweetness even higher, a light instead of lightest - we've given it a touch extra in the roaster. Regular price €16,95 Regular price Sale price €16,95 Unit price per Sale Sold out Tax included. Shipping calculated at checkout. Size 200g Wholebean Variant sold out or unavailable 500g Wholebean Variant sold out or unavailable Quantity (0 in cart) Decrease quantity for Nicaragua - Las Tres Hermanas Tekisic FW [25/26] Increase quantity for Nicaragua - Las Tres Hermanas Tekisic FW [25/26] Add to cart More payment options Pickup available at Scenery Usually ready in 24 hours View store information - FAQs Share Share Link Close share Copy link View full details Brew Guide: Best Brewed with: Filter/Espresso Filter: 62g/L, 96°C when fresh; 92°C when rested Espresso: 18g/40g/28-32s trad shots Very rich and comforting aromatics - stewed fruits and fresh pastry notes remind us of plum crumble. In the cup it’s much the same vibe - plum & apple jam, warm maple pecan plait, milk chocolate, a little hint of dried peel. As it cools getting a malty sweetness akin to chocolate malted milk, and the apple and plum acidity becomes fresher. Peak comfort bourbon flavours, and exemplary of type. Traceability Country of Origin: Nicaragua Region: Mosonte, Dipilto Producer: Cynthia Morales Farm: Las Tres Hermanas Variety: Bourbon Tekisic Elevation: 1500 - 1650 MASL Process: Traditional Washed: Ripe cherries picked and processed on farm at Las Tres Hermanas, first with a 24 hr hold in cherry before depulping. Parchment is then wet fermented for 24 - 36 hrs before being transported to the Bridazul beneficio for drying on raised beds. 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. Credit for additional farm & producer photography: The Good Sourcing Resting: If you can bear to wait, coffee stored in the bag (un-opened) for this period will improve immensely as it releases CO₂ created during the roasting process, and will be at peak flavour for several weeks following the "Best Rested for" indication. You are of course welcome to open your coffee earlier and it should still be tasty! Once opened, consume within 2 weeks We suggest that all of our coffees are best enjoyed within 3 months from the day it was roasted and indicate the "roasted on" date & "best before" date on the rear of the bag.

Skip to product information - Open media 1 in modal - Open media 2 in modal - Open media 3 in modal - Open media 4 in modal - Open media 5 in modal - Open media 6 in modal - Open media 7 in modal 1 of 7 Scenery Coffee Nicaragua - Las Tres Hermanas Tekisic FW [25/26] Nicaragua - Las Tres Hermanas Tekisic FW [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 and in their prime This fully washed Tekisic lot is just classic Bourbon through and through - nice rich stonefruits, big body, syrupy and sweet. The quality of this coffee is not in a screaming acidity or ethereal top notes - it's in how sweet and utterly comforting it is. This is the ur-crowd pleaser, one of the most classic Bourbon cups we've had in a while We're leaning into it with the roast profile to bring the body/sweetness even higher, a light instead of lightest - we've given it a touch extra in the roaster. Regular price €16,95 Regular price Sale price €16,95 Unit price per Sale Sold out Tax included. Shipping calculated at checkout. Size 200g Wholebean Variant sold out or unavailable 500g Wholebean Variant sold out or unavailable Quantity (0 in cart) Decrease quantity for Nicaragua - Las Tres Hermanas Tekisic FW [25/26] Increase quantity for Nicaragua - Las Tres Hermanas Tekisic FW [25/26] Add to cart More payment options Pickup available at Scenery Usually ready in 24 hours View store information - FAQs Share Share Link Close share Copy link View full details Brew Guide: Best Brewed with: Filter/Espresso Filter: 62g/L, 96°C when fresh; 92°C when rested Espresso: 18g/40g/28-32s trad shots Very rich and comforting aromatics - stewed fruits and fresh pastry notes remind us of plum crumble. In the cup it’s much the same vibe - plum & apple jam, warm maple pecan plait, milk chocolate, a little hint of dried peel. As it cools getting a malty sweetness akin to chocolate malted milk, and the apple and plum acidity becomes fresher. Peak comfort bourbon flavours, and exemplary of type. Traceability Country of Origin: Nicaragua Region: Mosonte, Dipilto Producer: Cynthia Morales Farm: Las Tres Hermanas Variety: Bourbon Tekisic Elevation: 1500 - 1650 MASL Process: Traditional Washed: Ripe cherries picked and processed on farm at Las Tres Hermanas, first with a 24 hr hold in cherry before depulping. Parchment is then wet fermented for 24 - 36 hrs before being transported to the Bridazul beneficio for drying on raised beds. 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. Credit for additional farm & producer photography: The Good Sourcing Resting: If you can bear to wait, coffee stored in the bag (un-opened) for this period will improve immensely as it releases CO₂ created during the roasting process, and will be at peak flavour for several weeks following the "Best Rested for" indication. You are of course welcome to open your coffee earlier and it should still be tasty! Once opened, consume within 2 weeks We suggest that all of our coffees are best enjoyed within 3 months from the day it was roasted and indicate the "roasted on" date & "best before" date on the rear of the bag.