Sticky-sweet fruity goodness. Dense, lush forest, rolling over green hills. Decades of experience.
Finca Santa Maria del Lourdes is a farm situated close to the Honduras border, in Nueva Segovia region of Nicaragua. It’s a great place to grow specialty coffee, particularly under the watchful eyes of the Peralta family. They have been farming coffee for almost a century, and in the last decade, they have built up a justifiable world-renowned reputation for producing spectacular coffees.
What is anaerobic fermentation natural, we hear some of you ask?
First, ripe cherries are sorted and washed, and then placed 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.