Nicaragua Santa Maria (200g)
Vibrant, richly sweet, clear-toned. Roasted cacao nib, sweet tobacco, dried fig, dark chocolate, sugar cane in aroma and cup. Lushly sweet-tart in structure with juicy acidity. Creamy mouthfeel. The deep, resonant finish is flavor-laden, fulfilling the promise of the cup with spicy floral notes in the short and redcurrant fruit in the long.
FARM: SANTA MARIA DE LOURDES
The Peralta Family coffee growing history goes back to the beginning of the 20th century, but it was only in 2008 that they started focusing on developing new ways to market their coffees to international specialty coffee markets. We are provelaged to have known the Peraltas for several years and admire the attitude and values that have led to top specialty preperations. We are delighted to bring their microlots and special preperations to Europe.
The Santa Maria farm issituated in the Dipilto, Nueva Segovia Region of Nicaragua, close to the Honduras border. The farm is nestled within lush dense forest and rolling 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.
Santa Maria arrived to our hands from the company Olam Specialty coffees. Olam coffees is a sourcing company focusing solely on high quality green coffees. They do the groundwork to identify, improve, select and import the best coffees from the most interesting origins. Every coffee they buy or forward to aclient is selected based on the cup profile. They believe that transparency through the chain and premiums going back to theproducers is the only way to achieve the best collaboration. Collaboration with olam started 2 years ago and many of our coffees are based to their quality oftransparency.
PRODUCER:Julio and Octavio
TERROIR:Dipilto, Nueva Segovia
ARRIVED IN:69kg grain pro Bags
FLAVOR:Jasmine, redcurrant, Dark chocolate
FINISH:Cocoa nib, redcurrant
The Art of Production
Coffee is selectively picked and the washing process begins at the farm, where, at the Peraltas farms, there is a single fermentation time of 15-18hours in cold water. The coffee is then transported as wet parchment to the SanIgnacio Mill. The coffee is dried on multi-layered raised beds, raked, andturned regularly and covered at night to protect from moisture. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.