Nicaragua Finca La Pinas Anaerobic Natural
|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 coffee utilises an ‘anaerobic honey’ process. Coffee is selected and harvested then left In cherry for 24 hours. The coffee is then pulped and then in an additional step recently introduced, there is a non-oxygen fermentation period after pulping. This increases the opportunity for a more prolonged drying overall and can lead to more flavour development without inducing negative fermented flavours.
The coffee is then laid out to dry on multi layered raised beds where it is turned at 9am, 12 mid day and 2pm over the course of 18 - 20 days. It is covered at night to protect from excess moisture. The coffee is processed at the San Ignacio Mill in Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.
- Status Spot
- 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 Red Catuai
- Coffee Grade NIC CA NAT
- Min Growing Altitude 1250m
- Screen Size 15 Up
- Origin Nicaragua
- Warehouse Vollers Group Uk
- On Sale No
- Top Lot No
- CTRM Contract Number P8001803-23
- Price Per Kg £8.75