Nicaragua Finca La Pinas Anaerobic Natural (2022)

Soft mango, apple, pineapple, chocolate
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Status
Lot Number P8001803-23
Warehouse Liverpool, UK
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    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.

    Origin Nicaragua
    Subregion La Tablazon, Dipilto, Nueva Segovia
    Producer Type Single Estate
    Farm Name Finca La Pinas
    Processing Natural/Dry Processed
    Processing Description Raised bed natural with extended anaerobic cherry fermentation
    Growing Altitude 1250m
    Plant Species Arabica
    Screen Size 15 Up
    Bag Types Grain Pro / Ecotact

    The Region

    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.

    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 La Tablazon, Dipilto, Nueva Segovia
    • Farm Name Finca La Pinas
    • 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
    • Min Growing Altitude 1250m
    • Screen Size 15 Up
    • On Sale No
    • Top Lot No
    • CTRM Contract Number P8001803-23
    • Origin Nicaragua