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Nicaragua Finca Santa Maria, Red Catuai, San Jose plot RFA (34.5kg) Anaerobic Honey (2021)

Blackberry & apple crumble, chocolate
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Bag Weight 34.5 KG BAG
Harvest Season 2020/21
Status Spot
Lot Number P8001341-10
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About This Coffee

Finca Santa Maria is a 32ha farm owned by the Peralta family in Dipilto, 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.

Origin Nicaragua
Subregion Dipilto, Nueva Segovia
Harvest Season 2020/21
Producer Type Single Estate
Farm Name Finca Santa Maria de Lourdes, San Jose plot
Processing Honey Processed
Processing Description Raised bed honey process with 24 hour cherry fermentation and extended anoxic fermentation after pulping
Plant Species Arabica
Variety Red Catuai
Coffee Grade NIC CA NAT
Screen Size 15 Up
Soil Sandy loam
Bag Weight 34.5 KG BAG

The Region

Finca Santa Maria is situated in Dipilto, 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.

The Process

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.

  • Subregion Dipilto, Nueva Segovia
  • Farm Name Finca Santa Maria de Lourdes, San Jose plot
  • Producer Type Single Estate
  • Processing Honey Processed
  • Processing Description Raised bed honey process with 24 hour cherry fermentation and extended anoxic fermentation after pulping
  • Plant Species Arabica
  • Variety Red Catuai
  • Screen Size 15 Up
  • Soil Sandy loam
  • On Sale No
  • Top Lot No
  • Price Per Kg €8.95
  • Status Spot
  • Coffee Grade NIC CA NAT
  • CTRM Contract Number P8001341-10
  • Origin Nicaragua
  • Warehouse Vollers Hamburg