a bit about the coffee
Family grown
The Peralta coffee family of Nicaragua is highly regarded in the specialty coffee world.
The family has owned and cultivated land in the Nueva Segovia region for generations. In 2008, Julio and Octavio Peralta shifted their focus to producing and exporting high quality specialty coffee.
The Peralta's own multiple farms in the Dipilto Jalapa area, near the Honduran border and operate a dry mill in Mozonte.
They produce outstanding micro lots that have received acclaim in the Cup of Excellence awards, and have a dedication towards maintaining sustainable coffees that place focus on being high quality over high yield.
a bit about the region
Nicargua
The coffee-growing history of Nicaragua is a rich and complex narrative, marked by periods of prosperity, challenges, and a remarkable resurgence in recent decades.
Coffee cultivation in Nicaragua began in the mid-19th century, around 1850. The fertile volcanic soil and favorable climate, particularly in the highlands, provided ideal growing conditions. The dedication of Nicaraguan farmers to quality and sustainability has played a crucial role in the industry's growth.
Despite facing numerous challenges, the country has emerged as a significant player in the specialty coffee world, producing exceptional beans that are highly valued by coffee enthusiasts worldwide.
a bit about the process
Extended Anaerobic Natural
Some steps may be amended, extended or removed, but in general the process is;
Meticulous cherry selection is the foundation of the process. It is vital to select only perfectly ripened cherries, harvested at the peak of their sweetness.
Extended fermentation takes place in plastic tanks without valves, creating the oxygen-free environment essential to the anaerobic process.
Throughout fermentation, strict attention is given to temperature control. Brix level monitoring, the aroma, and the appearance of the pulp to ensure precision and consistency.
Once fermentation is complete, the cherries are carefully dried on raised beds for an average of 30 days, allowing for slow and even drying that enhances flavor development.
This combination of precision, tradition, and innovation contributes to the exceptional quality and distinctive flavor profile anaerobic natural coffee.