The treatment of coffee beans in Perata Manor, a boutique coffee farm in Nicaragua, Central America.

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Nicaragua is a country in Central America, and its main economic source is coffee cultivation, so Nicaragua has a good coffee estate, the coffee variety is Arabica, and the coffee quality and flavor also have a good performance internationally.

Nicaraguan coffee is relatively rare on the market, but the growing conditions of Nicaraguan coffee are not worse than those of other countries and famous estates. The coffee produced by Nicaraguan coffee is characterized by freshness and balance. What is amazing is that the coffee produced by small farmers is as clean and bright as Costa Rican coffee in shallow roasting, sour, delicate and soft, and gives off Colombian coffee sweet and full-bodied when roasted deeply.

Here is an introduction to the boutique coffee estate in Nicaragua.

The Peralta family's history of coffee cultivation dates back to the early 20th century, focusing on developing new ways to bring coffee to the international boutique market in 2008. In addition, the family also provides assistance in funding, raw bean handling, quality control, export and consultation for small and medium-sized coffee farms in various regions of Nicaragua.

At present, the family has two processing plants, located in Mosonte, Nova Bosnia and Herzegovina, and seven coffee plantations, located near the Dipilto and Jalapa mountains of Honduras, while the unique microclimate in the mountains of northern Nicaragua and the Jalapa mountains is also the key to the production of high-quality coffee. The Don Octavio treatment plant is certified by the Rainforest Alliance and serves organic and fair trade.

During the drying stage, all shell beans are placed on the terrace to dry. The San Ignacio processing plant specializes in processing micro-batches of coffee from independent smallholder families and the Rainforest Alliance. Micro-batches of raw beans are dried on elevated scaffolding in a climate-controlled greenhouse system, while larger batches are also dried on a traditional concrete terrace. In addition to planting Kaddura (Caturra), Catuai (Catuai) and other varieties, Peralta also strives to cultivate other varieties with excellent flavor. Among them, Maraka Maracaturra is a proud work of Peralta, with a rare annual output, but excellent performance in flower aroma and juice. This batch is selected from the manor Varios block, 1200-1450 meters high altitude area, washed and placed in African scaffolding to dry for 13 days.

Country: Nicaragua

Production area: Nueva Segovia

Altitude: 1200-1450 m

Treatment: washing

Grade: SHG

Variety: Malakadura

Flavor description: kumquat, longan, candied fruit, drupe, cream, full flavor, solid taste