Origin - Nicaragua
Region - San Fernando, Nueva Segovia
Process - Red honey
Producer - Roger, Julio & Octavio Peralta, Finca El Bosque
Altitude - 1288m
Variety - Catuai
Tasting notes - Peach, honey, lemon meringue.
Cupping score - 86
The municipality of San Fernando is located around 24 kilometres from the region’s capital, Ocotal, and of the 10,000 residents the vast majority are coffee farmers. This beautiful area is home to the stunning Finca El Bosque, which has been owned and managed by the Peralta family since 1991. The farm lies on mountainous slopes in the Nuevo Segovia region on the border of Honduras, providing spectacular views of the surrounding forests and mountains of Jicaro and San Fernando.
This coffee is a red honey process. Coffee is selected and harvested then left in cherry for 24 hours. The cherries are then pulped and then laid out to dry on multi layered raised beds where it is turned at 9am, 12 midday and 2pm over the course of 18 - 20 days. The coffee is covered at night to protect from moisture. It is then processed at the San Ignacio Mill in Mozonte. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.