Nicaragua Tormento


Only 20 pieces in stock!

Lime, Raspberry, Fruits of the Forest

Country: Nicaragua
Farm: Finca Samaria
Producer: Julio & Octavio Peralta
Altitude: 1,320 – 1,450 masl
Variety: Catuai
Process: Red Honey
Roast profile: Medium

The Peralta interpretation is as follows. Coffee is selected and harvested then left In cherry for 24 hours. The coffee is then pulped, then laid out to dry on multi layered raised beds where it is turned at 9am, 12 mid day and 2pm over 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 Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.

The La Samaria farm is situated 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.

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 delighted to be working with the Peraltas family and admire the attitude and values that have led to top specialty preperations.

All of our coffee is now in sold in the most sustainable carbon-neutral packaging. We use the new, innovative designs from Dutch Coffee Pack, which is made entirely of plastic that is 100% recyclable. All of the carbon emitted in the production of these bags is compensated in full by reducing emissions elsewhere without compromising the freshness of the coffee inside.

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