Nicaragua Finca El Bosque, Las Cruces Plot, Anaerobic Natural Catuai (30kg vac pack)

Apple, cinnamon, banana, chocolate
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Lot Number P8002147-9
Warehouse Liverpool, UK
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    About This Coffee

    Finca El Bosque is located 22 km northeast of the city of Ocotal in the community of Bayuncun, San Fernando, in the department of Nueva Segovia. Purchased by Julio Peralta in 1992, it has a total area equivalent to 162 ha, which are distributed in forest areas. 

    This red catuai lot utilises a raised bed natural process.

    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. We are privileged to have known the Peraltas for several years and have always admired the attitude and values that they have brought to their operation. We are delighted to bring their microlots and special preparations to Europe. 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.

    Origin Nicaragua
    Subregion San Fernando, Nueva Segovia
    Producer Type Single Estate
    Farm Name Finca El Bosque
    Processing Natural/Dry Processed
    Growing Altitude 1800m
    Plant Species Arabica
    Variety Catuai
    Screen Size 15 Up
    Bag Types Grain Pro / Ecotact

    The Region

    The municipality of San Fernando is located about 24 kilometers from the Ocotal region and of the 10,000 inhabitants, the vast majority are coffee growers. This beautiful area is located in the Nueva Segovia region where altitudes range between 1,350 and 1,550 meters above sea level. 

    Nueva Segovia boasts some of the highest growing altitudes in Nicaragua. The terrain is as beautiful as it is challenging to traverse, characterised by rolling hills and dense forest, often engulfed by thick clouds.

    The Process

    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.

    • Subregion San Fernando, Nueva Segovia
    • Farm Name Finca El Bosque
    • Producer Type Single Estate
    • Processing Natural/Dry Processed
    • Bag Types Grain Pro / Ecotact
    • Plant Species Arabica
    • Variety Catuai
    • Min Growing Altitude 1800m
    • Screen Size 15 Up
    • On Sale No
    • Top Lot No
    • CTRM Contract Number P8002147-9
    • Origin Nicaragua