A sweet and sour masterpiece; this honey processed coffee comes from the renowned Peralta family, and it’s a treat.
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 honey process we hear some of you ask?
Honey processing was popularised by Central American coffee growing regions – and much innovation still happens today. The pulp and skin is removed from the seed, but unlike washed coffees, a thin layer of sticky mucilage is left behind. The seeds and mucilage are left to dry resulting in an intense fruit sweetness and acidity.
Expect a blast of cranberry, with a honey sweetness, and a zesty lime twist.