Roasted for filter and a juicier espresso, as such this coffee would taste best brewed for filter, espresso or cafetiere.
Tasting notes of blackcurrant, banana and vanilla
Region: San Fernando, Nueva Segovia
Producer: Finca Santa Maria de Lourdes
Varietal: Red Catuai
Process: Natural
Altitude: 1550m
La Vuelta, Nicaragua
The 40 hectares of natural mountain forest that make up Finca Santa Maria de Lourdes have been under the ownership of Octavio Peralta since 1970. This extraordinary farm has weathered the storms of history. Once a battleground during the Sandinista uprising, the land was heavily mined. Thanks to the tireless efforts of the UN in the late 1980s, the mines were cleared, paving the way for Octavio’s vision to restore the land’s natural beauty and its coffee-growing heritage.
Since 1994, Octavio has dedicated himself to cultivating exceptional coffee while preserving the delicate ecosystem. His passion for both has transformed the farm into a haven for biodiversity. Recognizing the profound connection between coffee and its environment, 40 of the farm's 80 acres are dedicated solely to protecting and nurturing the natural world. This commitment has earned Santa Maria de Lourdes Rainforest Alliance certification, a testament to the farm's dedication to sustainability. To support the hardworking team of 60 permanent workers and up to 150 seasonal pickers, the farm boasts a well-equipped kitchen.
The Peralta family's coffee story began in the early 20th century, but it wasn’t until 2008 that brothers Julio and Octavio embarked on a journey to create truly exceptional specialty coffees.
This lot was produced using a natural, extended anaerobic fermentation process. Ripe cherries are carefully selected, cleaned, and then enclosed within airtight 450-liter tanks for up to 72 hours of fermentation in an oxygen-free environment. To prevent spoilage and maintain optimal conditions, the tanks are submerged in water-filled pools to gradually cool the contents to around 15 degrees Celsius.
Following fermentation, the cherries are removed and transferred to the drying facility. An initial three-day drying period on a single layer helps to remove excess moisture. Subsequently, the cherries are spread on covered drying beds for up to 30 days. To ensure even drying and prevent mold or over-fermentation, the cherries are turned by hand three times daily.
