PERALTA ESTATES, NICARAGUA — Espresso Roast

  • Product Info

    Tasting Notes: Tropical papaya and pineapple notes with a boozy vanilla and manjari cocoa bodyPHOTOS COURTESY OF TYPICA

    PRODUCER: Julio & Octavio Peralta
    REGION: San Fernando, Nueva Segovia
    TYPE: Caturra

    About The Coffee 

    THANK YOU TO OUR FRIENDS AT TYPICA FOR THE GREAT PHOTOS !! VISIT THEIR WEBSITE FOR A REALLY NICE WRITE UP ABOUT THIS PRODUCER. 

    The Peralta Family coffee-growing history dates back to the beginning of the 20th century, but it was only in 2008 that brothers Julio and Octavio shifted focus to developing unique specialty preparations. From single plot, single varietal separations to carefully controlled extended fermentations, the Peralta family continue to position themselves at the forefront of specialty coffee innovation.

    This lot was produced using natural process with an extended anaerobic fermentation.

    First, ripe cherries are sorted and washed. Afterward, they are introduced into airtight 450L tanks to ferment for up to 72 hours in an anaerobic environment. To lower the temperature down to approximately 15 Celsius, the tanks are placed inside water-filled fermenting pools to slow the fermentation and avoid spoilage or risk of taints for up to 72 hours.

    After the fermentation period is finished, the cherries are taken out of the tanks and transported to the dry mill for the drying process which may take up to 30 days. Initially, the cherries are spread on a single layer for a three day period to allow them to shed off the excess water. Once the excess water is eliminated and the cherries begin to dry, these are placed on the covered drying beds for the remainder of the drying period. The cherries are moved by hand three times a day to allow them to dry evenly and prevent mould or over-fermentation.