Description
About the coffee producer
Finca Santa Maria de Lourdes is a stunning coffee farm owned by Octavio Peralta since 1970. Nestled in 40 hectares of natural mountain forest and 80 hectares of arable land, the farm has a rich history. During the Sandinista uprising, it was a war zone and heavily mined. After the UN cleared the area of mines in the late 1980s, Octavio began restoring coffee production in 1994. He dedicated himself not only to growing exceptional coffee but also to preserving the natural habitat, which plays a vital role in producing high-quality coffee. Today, half of the arable land is reserved for conservation, earning the farm Rainforest Alliance certification.
The farm grows coffee varieties like Caturra, Catuai, and Javanica. It employs 60 permanent workers and 150 pickers during harvest, with a well-equipped kitchen to support them. The Peralta family’s coffee-growing tradition dates back to the early 20th century, but brothers Julio and Octavio shifted their focus to specialty coffee in 2008. Their innovative methods, such as single-plot separations and extended fermentations, have made them leaders in specialty coffee. Their microlots and unique preparations are now enjoyed across Europe, showcasing their passion for quality and sustainability.
About the coffee processing
This coffee was produced using a natural process with extended fermentation to enhance its flavour. First, ripe cherries are carefully sorted and washed. They are then placed in airtight tanks and fermented for up to 72 hours in an oxygen-free environment. To keep the temperature stable at around 15°C, the tanks are submerged in water-filled pools. This slows fermentation and prevents spoilage, ensuring the cherries retain their quality.
After fermentation, the cherries are transported to the dry mill for drying, which can take up to 30 days. Initially, they are spread in a single layer for three days to remove excess water. Once this step is complete, the cherries are moved to covered drying beds for the remainder of the process. Workers turn the cherries by hand three times a day to ensure even drying and prevent mould. This careful process results in coffee with rich, complex flavours.
Green Coffee Importer: Covoya