Nicaragua El Bajadero Red Honey Coffee
The Art of Production
This coffee is a red honey process. The Peralta interpretation is as follows. Coffee is selected and harvested then left In cherry for 24 hours. The coffee is then pulped, 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. The coffee is covered at night to protect from 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.
The El Bosque farm is situated in the San Fernando, Nueva Segovia Region of Nicaragua, close to the Honduras border. The farm is nestled within lush dense forest and rolling 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.
The Peralta Family coffee growing history goes back to the beginning of the 20th century, but it was only in 2008 that they started focusing on developing new ways to market their coffees to international specialty coffee markets.