Nicaragua Santa Maria

Origin

• 🇳🇮 Nicaragua

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

Producer: Perelta Family Origin: San Fernando, Nueva Segovia Varietal: BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Altitude: 1550 metres above sea level Process: Anaerobic NaturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Flavours: Blackberry, Cherry, Passionfruit Importer: Covoya Where is it from? The 40 hectares of naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. mountain forest that make up Finca Santa Maria de Lourdes have been under the ownership of Octavio Peralta since 1970 although for many years the area was used as a war zone during the Sandinista uprising and was heavily mined. The UN cleared the area of mines in the late 1980s and Octavio began restoring the exceptional coffee production in this relatively wild region since 1994. Octavio has dedicated himself to this cause as well as preserving nature, a habitat that is recognized as a major factor in the production of its fantastic coffee. Of the 80 hectares of arable land available, 40 have been reserved for the sole purpose of maintaining and improving the natural habitat. The farm has obtained rainforest alliance certification in recognition of this decision and contributes to the continued conservation of its surroundings. It also has a well-equipped kitchen that caters to the 60 permanent workers and 150 pickers during the major harvest. The varieties found here include caturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. and catuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., as well as the heirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. known as Javanica. 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 speciality coffee innovation. The municipality of San Fernando is located about 24 kilometers