Nicaragua Finca Samaria Red Catuai, Carolina plot RFA (34.5kg) Anaerobic Honey
|Bag Weight||34.5 KG BAG|
About This Coffee
Finca Samaria is a 45ha farm owned by the Peralta family in San Fernando, Nueva Segovia. This single-varietal, single-plot microlot utilises a raised bed honey process with an extended anaerobic fermentation after pulping.
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.
|Subregion||Dipilto, Nueva Segovia|
|Producer Type||Single Estate|
|Farm Name||Finca Samaria, Carolina Plot|
|Processing Description||Raised bed honey process with 24 hour cherry fermentation and extended anoxic fermentation after pulping|
|Coffee Grade||NIC CA NAT|
|Screen Size||15 Up|
|Bag Weight||34.5 KG BAG|
Finca Samaria is situated in the Dipilto, Nueva Segovia Region of Nicaragua, close to the Honduras border. The farm is nestled within lush forested 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.
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.
This coffee utilises an ‘anaerobic honey’ process. Coffee is selected and harvested then left In cherry for 24 hours. The coffee is then pulped and then in an additional step recently introduced, there is a non-oxygen fermentation period after pulping. This increases the opportunity for a more prolonged drying overall and can lead to more flavour development without inducing negative fermented flavours.
The coffee is 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. It is covered at night to protect from excess 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.
- Status Spot
- Subregion Dipilto, Nueva Segovia
- Farm Name Finca Samaria, Carolina Plot
- Producer Type Single Estate
- Processing Honey Processed
- Processing Description Raised bed honey process with 24 hour cherry fermentation and extended anoxic fermentation after pulping
- Plant Species Arabica
- Variety Red Catuai
- Coffee Grade NIC CA NAT
- Growing Altitude >1500m
- Screen Size 15 Up
- Origin Nicaragua
- Warehouse Vollers Group Uk
- Soil Sandy loam
- On Sale No
- Top Lot Yes
- CTRM Contract Number P8001341-6
- Price Per Kg £8.15