Peralta Estate Natural Microlot Finca La Argentina

The Peralta family’s coffee tradition dates back to the beginning of the 20th century. The estate prides itself on meticulous quality control at every stage and is continuously innovating. Farms are located in the Dipilto and Jalapa mountain range (Cordillera Dipilto y Jalapa) in the department of Nueva Segovia at altitudes ranging from 1150 to 1600 MASL. The high altitude and favourable climate is perfect for speciality coffee in Nicaragua. This combination of ideal weather conditions, proven varietals and unique post-harvest processes have built Peralta’s reputation

Prior to harvest, each plot is hand picked based on a visual inspection to guarantee uniformity in ripeness (maturation) and consistent brix concentration. [Sugar levels]  Harvesting is continually monitored to ensure consistent level of cherry ripeness and every plots coffee is traceable. Drying is done naturally with the coffee on raised beds in a vast drying area and again carefully monitored until the right moisture content is achieved.

Finca La Argentina coffees are grown on just 75 hectares and it's actually the oldest established farm on the estate. Hunting of animals is completely banned and the estate is committed to long sustainability in every aspect.

With a very high cupping score of 94, in the cup is Cognac, tropical fruits, fine dark chocolate, and honey

 Optimal days of rest (post roast date): 4 days

Recommended minimum resting period (post the roast date): 3 days