Nicaragua Peralta Estate Anaerobic Natural Process - 500g

Coffee Compass's first Anaerobic Natural Process - very exciting I'm sure you'll agree! More about that processing method below, but expect notes of pineapple and honey sweetness in the frontend, with a caramel & toffee finish. Lovely acidity, excellent pour-over/long brewed coffee and a bright, sweet espresso.

This Peralta Estates selection utilises a raised bed natural process with an extended anaerobic cherry fermentation. 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.

The Peralta Estates are situated in the Nueva Segovia Region of Nicaragua, close to the Honduras border. The farms are nestled within lush forested hills, making this prime specialty coffee country. Nueva Segovia boasts some of the highest growing altitudes in Nicaragua. The terrain is as beautiful as it is challenging to traverse, characterised by rolling hills and dense forest, often engulfed by thick clouds.

The Anaerobic Natural Process

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.

Price shown per 500g