Origin: Nueva Segovia, Nicaragua
Process: Natural - Anaerobic Fermentation
Tasting Notes: Nectarine, Orange Zest, Brown Sugar (Filter) -- Boozy Blackcurrant and Chocolate (Espresso)
Suitable for: Filter and Espresso (Medium-Light Roast)
We've returned to Nicaragua for our next release and we're even more impressed with this than Chaguité. It's the sort of coffee that makes you go "mmm" and then straight back for another sip. Gareth has really enjoyed this in an Aeropress, after two years of purely brewing with V60. 12g of coffee with 200g of water should give you the delicate sweet spot where this coffee shines.
The Peralta Estates are situated in the Nueva Segovia Region of Nicaragua, close to the Honduras border. The farms are 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.
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.