Santa Maria de Lourdes - NICARAGUA — Filter Roast

  • Product Info

    PRODUCER:  PERALTA FAMILY

    FARM: SANTA MARIA DE LOURDES, NOHEMI PLOT

    REGION: DIPILTO, NUEVA SEGOVIA

    TYPE: RED CATUAI

    Tasting Notes: cola and strawberry milkshake with a creamy milk chocolate body

    About The Coffee

    The Santa Maria Farm is situated in the Dipilto Nueva Segovia Region of Nicaragua, close to the Honduras border. The farm is nestled within lush dense forest and rolling hills, making this prime specialty coffee country. Nicaragua has a long history with coffee but over the past few years has become increasingly well known for to specialty coffee due to the influence of producers like Julio and Octavio Peralta.

    The Peralta coffee-growing history dates back to the beginning of the 20th century, but it was only in 2008 that the brothers Julio and Octavio shifted focus on developing unique specialty preparations. From single plot, single varietal separations to carefully controlled extended fermentations, the Peralta family 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. Afterwards they are introduced into airtight tanks to ferment up to 72 hours in an anaerobic environment. To lower the temperature down to approximately 15 degrees 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 if 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.