Nicaragua Santa Maria de Lourdes Red Bourbon

Finca Santa Maria de Lourdes have been under the ownership of Octavio Peralta since 1970. We have been working with the Peralta family since 2017. The farm is located in the Nueva Segovia region where altitudes range between 1350 and 1560 masl. This is a big farm, but out of the 80 hectares of arable land available, 40 have been preserved to maintain and protect the natural habitat. This lot of Red Bourbon underwent a "washed Laurel" process where ripe cherries are carefully selected, washed, siphoned and pulped. After pulping, the coffee undergoes dry fermentation but with regular intervals of water spraying to maintain temperature, coffee pH of 5 and a water pH of 7. After rest, the wet parchment is dried on raised beds for an average of 12-13 days, before being rested as dried parchment and then milled for export. The result of careful processing brings a clean and bright coffee.