Region: Nicaragua

Farm:  El Bajadero

Farmer: Julio & Octavio Peralta

Variety: Catuai

Altitude: 1100 masl

Processing: Red Honey

Notes: Peach, Lemon meringue and juicy apple

Farm and Location:

The El Bajadero farm  Finca El Bosque is situated in San Fernando, Nueva Segovia region, close to the Honduras border. The farm is nestled within lush dense forest and rolling hills, making this prime speciality coffee country. Nicaragua has a long history with coffee and over the last few years has become increasingly well known for top speciality coffee.

The Coffee is a red honey process. The Peralta interpretation is a s follows. The coffee is selected and harvested then left in cherry for 24 hours. The coffee is then pulped, then left laid out to dry on multi layered raised beds where it is turned at 9am, 12 mid day and 2pm of the course of 18-20 days. The coffee is covered at night to protect from moisture. The coffee is processed at the San Ignacio Mill in  the Mozante, near Octatal in Neuvo Segovia. The mill manager Mayerling Escoto has specific responsibility for the processing at this microlot-only mill.