Nicaragua - Peralta Estate (Filter Roast)

Nicaragua - Peralta Estate (Filter Roast)


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Cognac / Tropical Fruit / Dark Chocolate






Octavio José Peralta


Natural Anaerobic


Java, Red Catuai, Yellow Catuai, Parainema, Bourbon, Caturra


1100 - 1650 MASL



The Peralta family’s coffee tradition dates back to the beginning of the 20th century. Farms are located in the Dipilto and Jalapa mountain range (Cordillera Dipilto y Jalapa) in the department of Nueva Segovia. 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 plot's coffee is traceable. At the mill, coffee is fermented anaerobically,
a process that allows detailed control over the process and ultimately consistency in terms of taste.

The estate prides itself on meticulous quality control at every stage and is continuously innovating. Our Anaerobic Natural is from Peralta’s Santa Maria De Lourdes Farm, San Fernando, Nueva Segovia. This farm is always the last to finish harvesting around
April. The farm has 32 hectares under coffee cultivation with 45 hectares natural forest. Hunting of animals is completely banned and the estate is committed to long sustainability in every aspect.


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