Nicaragua Finca La Estancia, Don Roberto, Obata Natural Anaerobic (30kg Vac Pack)
|Bag Weight||30 KG CAR|
About This Coffee
Finca La Estancia Don Roberto is a small 1.5ha farm owned and operated by Luis Bernardo Paguaga in Dipilto Viejo, Nueva Segovia. This single-varietal Obata microlot utilises a raised bed natural process with an extended anaerobic cherry fermentation. This lot was produced and exported in collaboration with our partners in the region, the Peralta family.
|Producer Type||Single Estate|
|Farm Name||Finca La Estancia Don Roberto|
|Processing Description||Natural with extended cherry fermentation in anaerobic conditions|
|Coffee Grade||NIC CA NAT|
|Screen Size||15 Up|
|Bag Weight||30 KG CAR|
|Bag Types||Vac-Pack Box|
Finca La Estancia Don Roberto is situated in Dipilto Viejo, in the Nueva Segovia Region of Nicaragua, close to the Honduras border. The lush forested mountains of Nueva Segovia make this prime specialty coffee country. Nicaragua has a long history with coffee but over the past few years has become increasingly well known for top specialty coffee due to the influence of producers like the Peraltas.
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.
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.
- Status Spot
- Subregion Dipilto Viejo
- Farm Name Finca La Estancia Don Roberto
- Producer Type Single Estate
- Processing Natural/Dry Processed
- Processing Description Natural with extended cherry fermentation in anaerobic conditions
- Bag Types Vac-Pack Box
- Plant Species Arabica
- Variety Obata
- Coffee Grade NIC CA NAT
- Min Growing Altitude 1150m
- Screen Size 15 Up
- Origin Nicaragua
- Warehouse Vollers Group Uk
- On Sale No
- Top Lot No
- CTRM Contract Number P8001803-3
- Price Per Kg £9.50