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Something special...This coffee hails from Nicaraguaand is grown by two brothers, Julio and Octavio Peralta and is truly spectacular. When we received a sample of this coffee we knew that we had to bring it into our offering and share it with everyone.
The Peralta Family coffee-growing history dates back to the beginning of the 20th century, but it was only in 2008 that brothers Julio and Octavio shifted focus to developing unique specialty preparations. We are privileged to have known the Peraltas for several years and have always admired the attitude and values that they have brought to their operation. We are delighted to bring their microlots and special preparations to Europe. From single plot, single varietal separations to carefully controlled extended fermentations, the Peralta family continue to position themselves at the forefront of specialty coffee innovation.Now for the part you've all been waiting for... What can you expect in the cup? This coffee is a truly spectacular example of what Ethiopia has to offer. We were surprised and delighted at how much clarity this coffee had to offer. In the cupping bowl, we had clear flavours of peach, slowly giving way to white grape as it cools. A delicate candy like sweetness backs this up (reminiscent to fruit flavoured boiled candy). Despite these delicate and nuanced flavours, the coffee is still wonderfully full with a rich textured mouthfeel and a long lingering aftertaste of florals, typical of Ethiopian coffee. Truly a wonder in the cupping bowl and on pour over and we can't wait to try it on espresso.
This lot was produced using natural process with an extended anaerobic fermentation.
First, ripe cherries are sorted and washed. Afterward, they are introduced 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. After the fermentation period is finished, the cherries are taken out of the tanks and transported to the dry mill for the drying process which may take up to 30 days. Initially, the cherries are spread on a single layer for a three day period to allow them to shed off the excess water. Once the excess water is eliminated and the cherries begin to dry, these are placed on the covered drying beds for the remainder of the drying period. The cherries are moved by hand three times a day to allow them to dry evenly and prevent mould or over-fermentation.
Now for the part you've all been waiting for... What can you expect in the cup? This coffee is super interesting due to its process, Anaerobic Natural. We were surprised and delighted at how much clarity this coffee had to offer. The taste starts off with a nice and sweet Milk Chocolate note balanced with a Red Apple acidity and is quickly followed by the exciting Strawberry Milkshake vibe. On filter this coffee works extremely well pulling out more of that malic acidity and on espresso straight up Strawberry Milkshake!
Get Your bag of this spectacular anaerobic natural Nicaraguan coffee and enjoy it in your favourite brew methods today!
Coffee Details
- Origin - Dipilto, Nueva Segovia, Nicaragua
- Producer - Peralta Family
- Varietal - Red Catuai
- Altitude - 1400 - 1600 MASL
- Process - Anaerobic Natural
- Notes - Milk Chocolate, Red Apple & Strawberry Milkshake
- Cupping Score - 86.5
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