Nicaragua Finca Chavarria Anaerobic Natural (2022)
|Bag Weight||69 KG BAG|
About This Coffee
Finca Samaria is a 45ha farm owned by the Peralta family in San Fernando, Nueva Segovia. This single-varietal, single-plot microlot utilises a raised bed natural process with an extended anaerobic cherry fermentation.
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.
|Subregion||La Tablazon, Dipilto, Nueva Segovia|
|Producer Type||Single Estate|
|Farm Name||Peralta Estate|
|Processing Description||Raised bed natural with extended anaerobic cherry fermentation|
|Coffee Grade||NIC CA NAT|
|Screen Size||15 Up|
|Bag Weight||69 KG BAG|
|Bag Types||Grain Pro / Ecotact|
The Peralta Estate is situated in La Tablazon, Dipilto, in the Nueva Segovia Region of Nicaragua, close to the Honduras border. The farm is nestled within lush forested 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 top specialty coffee due to the influence of producers like Julio and Octavio.
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.
- Subregion La Tablazon, Dipilto, Nueva Segovia
- Farm Name Peralta Estate
- Producer Type Single Estate
- Processing Natural/Dry Processed
- Processing Description Raised bed natural with extended anaerobic cherry fermentation
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Yellow Catuai
- Min Growing Altitude 1300m
- Screen Size 15 Up
- On Sale Yes
- Top Lot Yes
- Price Per Kg £7.95
- Status Spot
- Coffee Grade NIC CA NAT
- CTRM Contract Number P8001803-25
- Origin Nicaragua
- Warehouse Vollers Group Uk