Passion Fruit, Blackberry, Red Cherry

Producer: Carolina Plot
Origin: Nueva Segovia, Nicaragua
Varietal: Red Catuai
Elevation: 1550 masl

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.

The Region

The municipality of San Fernando is located about 24 kilometers from the Ocotal region and of the 10,000 inhabitants, the vast majority are coffee growers. This beautiful area is located in the Nueva Segovia region where altitudes range between 1,350 and 1,550 meters above sea level. Santa Maria de Lourdes embodies a diverse range of lush vegetation and wildlife brought about by high levels of rain. Indeed the farm has 4 wetlands, 6 water sources and 5 streams, all flowing into the San Fernando River, which belongs to the La Horca River basin, which flows into the Coco River.

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 climate of Santa María de Lourdes is much more humid, which means that less coffee trees are planted to ensure balance in the ecosystem.

The Process

This lot was produced using natural process with an extended anaerobic fermentation. First, ripe cherries are sorted and washed. Afterward, they are introduced into airtight 450L tanks to ferment for up to 72 hours in an anaerobic environment. To lower the temperature down to approximately 15 Celsius, the tanks are placed inside water-filled fermenting pools to slow the fermentation and avoid spoilage or risk of taints for up to 72 hours.

After the fermentation period is finished, the cherries are taken out of the tanks and transported to the dry mill for the drying process which may take up to 30 days. Initially, the cherries are spread on a single layer for a three day period to allow them to shed off the excess water. Once the excess water is eliminated and the cherries begin to dry, these are placed on the covered drying beds for the remainder of the drying period. The cherries are moved by hand three times a day to allow them to dry evenly and prevent mould or over-fermentation.