NICARAGUA laurel

Thanks to the Peralta family, we also got Nicaragua Laurel, which stands out precisely because of its soft and clean taste, with notes of pears, apple compote and biscuits. Octavio Peralta, who owns the Finca Santa Maria de Lourdes farm, is known in the coffee world not only for his exceptional coffees, but also for their unique and new types of processing.

The farm is characterized by its interest in protecting the environment, and although the farm owns 80 hectares of arable land, half of it has been reserved exclusively for the improvement of the natural environment.

Processing

Wet processing of this coffee also includes some of the variations of classic fermentation. Ripe cherries are thoroughly picked with a minimum Brix value of 19.50°. Later, they are washed, pumped and pulped. After pulping, the cherries "rest" for approximately 48 hours, while the length of rest depends on the internal temperature. Every 6 hours, the coffee is rinsed with clean water, which prevents the pH from falling below 5. It is also necessary to ensure a certain temperature to prevent fermentation. After the end of fermentation, the coffee is thoroughly washed and rested for 24 hours again. Since it is extremely important that the process is controlled, three aspects are monitored: the ambient temperature (17°C), the pH of the coffee (5), and the pH of the water (7). Later, the coffee is transferred to African beds, where it is dried for about 13 days.