CUPPING : cognac, tropical fruits, dark chocolate, complex
Origin : NICARAGUA
Region : Bayuncan
Producer : Octavio José Peralta
Score : 88
Type : Arabica
Varietals : Java, Red Catuai, Yellow Catuai, Parainema, Bourbon, Caturra
Processing : Natural Anaerobic
Altitude : 1100 - 1650 MASL
Prep : Scree 15/19
Please check our F.A.Q. and Event Calendar for our roasting schedule before ordering
The Peralta family’s coffee tradition dates back to the beginning of the 20th century. Farms are located in the Dipilto and Jalapa mountain range (Cordillera Dipilto y Jalapa) in the department of Nueva Segovia at altitudes ranging from 1150 to 1600 MASL. The high altitude and favourable climate is perfect for speciality coffee in Nicaragua. This combination of ideal weather conditions, proven varietals and unique post-harvest processes have built Peralta’s reputation
Prior to harvest, each plot is hand picked based on a visual inspection to guarantee uniformity in ripeness (maturation) and consistent brix concentration. [Sugar levels] Harvesting is continually monitored to ensure consistent level of cherry ripeness and every plots coffee is traceable. At the mill, coffee is fermented anaerobically, a process that allows detailed control over the process and ultimately consistency in terms of taste.
Drying is done naturally with the coffee on raised beds in a vast drying area and again carefully monitored until the right moisture content is achieved.
The estate prides itself on meticulous quality control at every stage and is continuously innovating. Our Anaerobic Natural is from Peralta’s Santa Maria De Lourdes Farm, San Fernando, Nueva Segovia. This farm is always the last to finish harvesting around April. The farm has 32 hectares under coffee cultivation with 45 hectares natural forest. Hunting of animals is completely banned and the estate is committed to long sustainability in every aspect.