Nicaragua Peralta Estates Tierras Blancas, Parainema Washed 'Laurel' (30kg Vac Pack)

The Process

The Peralta ‘Laurel’ process is a washed process with some variations to the traditional fermentation. Ripe cherries are carefully selected with a minimum Brix value of 19.50o. They are then washed, siphoned and pulped. After pulping, the coffee is left for around 48 hours, with precise timing dictated by ambient temperature inside the dry running channel. Every 6 hours the coffee is rinsed with clean water to prevent the pH from dropping below 5. Water is also sprayed during this period to lower the temperature and avoid over-fermentation. The coffee is then thoroughly washed at the end of the fermentation stage and left to rest for 24 hours. Measurements are taken throughout to maintain an ambient temperature of 17oC, a coffee pH of 5 and a water pH of 7. After rest, the wet parchment is dried on covered, African- style raised beds for an average of 13 days, before being rested as dried parchment and then milled for export.