Nicaragua El Bajadero Red Honey Coffee

(earns 60 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Fruity Flavours / Notes
Fruits
Natural Flavours / Notes
Natural
Nuts And Spice Flavours / Notes
Nuts & Spice
Cherry Coffee Flavours Honey Milk Chocolate Mixed Nuts Mixed Spices Sugars
Flavours & Notes
Quick Details
Origin(s): Honduras Nicaragua
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Thin
Mouthfeel
Full Bodied
Medium Balanced
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Roasted for Espresso Roasted for Filter
Processing Method: Natural Pulped Natural Red Honey
Cupping Score: You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits?
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 9 am, 12 midday and 2 pm 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 micro-lot-only mill.

The Region

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 speciality coffee country. Nicaragua has a long history with coffee but over the past few years has become increasingly well known for top speciality coffee, due to the influence of producers like Julio and Octavio.

The Producers

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 speciality coffee markets. 

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