Nicaragua - La Samaria Tormento micro-lot

Nicaragua - La Samaria Tormento micro-lot

from 9.00

Origin - Nicaragua

Region - Dipilto, Nueva Segovia

Process - Red honey

Producer - Roger, Julio & Octavio Peralta, Finca La Samaria

Altitude - 1320-1450m

Variety - Catuai

Tasting notes - Raspberry, fruits of the forest, muscovado. Syrupy body.

Cupping score - 86.25

La Samaria 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 progressive influence of producers like the Peralta family.

This coffee is a red honey process. Coffee is selected and harvested then left in cherry for 24 hours. The cherries are then pulped and laid out to dry on multi-layered raised beds where they are turned at 9am, 12 and 2pm for 18-20 days. They are covered at night to protect from moisture. The coffee is processed at the San Ignacio Mill in Mozonte, where the mill manager has specific responsibility for all the processing.

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