Nicaragua Finca Santa Maria de Lourdes

Discover Nicaragua Finca Santa Maria de Lourdes, a stunning single-estate microlot grown by the Peralta family in the remote forested hills of Nueva Segovia. This exceptional Yellow Catuai lot comes from the San Jose plot, where meticulous harvesting and extended anaerobic fermentation unlock an elegant cup with floral brightness, dark berry depth, and silky sweetness.

The farm sits at 1,500 meters above sea level, nestled in San Fernando near the Honduran border—one of the most prized growing regions in Nicaragua. The terrain here is dramatic and cloud-covered, yielding coffees with unique complexity and clarity. While the Peralta family’s roots in coffee date back to the early 20th century, it wasn’t until 2008 that Julio and Octavio Peralta shifted their focus fully to specialty coffee innovation. Their vision brought new experimental processing methods to the region and quickly placed them among Nicaragua’s most respected producers.

This lot is a testament to that innovation. It’s a natural process coffee, but with a twist: the ripe cherries undergo a 72-hour extended anaerobic fermentation in 450L sealed tanks. To slow fermentation and ensure control, the tanks are placed inside cool water pools, maintaining an optimal fermentation temperature of ~15°C. Once complete, the cherries are slowly dried for up to 30 days on raised beds—turned by hand multiple times daily to ensure uniformity and prevent over-fermentation.

The result is a cup that’s delicate yet vivid. You’ll find floral aromas reminiscent of hibiscus, layered with blackberry, lime acidity, and a silky mouthfeel. The finish is sweet and rounded with hints of vanilla, making this a refined, well-balanced coffee that impresses without overwhelming.

This coffee is ideal for pour-over, AeroPress, or as a slow-extracted espresso—perfect for those who love structured acidity and florality in their cup.

Why Choose Santa Maria de Lourdes?

• Microlot Excellence: Grown on a single plot at high altitude in one of Nicaragua’s most sought-after coffee regions
• Innovative Processing: Combines the best of natural and anaerobic methods for heightened clarity and complexity
• Traceable & Ethical: Produced by the Peralta family, pioneers of sustainable and quality-driven farming in Nicaragua
• Flavor Profile: Hibiscus, blackberry, lime, vanilla sweetness, silky mouthfeel

Details:

• Origin: Nicaragua
• Region: San Fernando, Nueva Segovia
• Producer: Peralta Family
• Farm: Finca Santa Maria de Lourdes (San Jose plot)
• Variety: Yellow Catuai
• Altitude: 1,500 meters
• Process: Anaerobic Natural (72-hour sealed fermentation)
• Harvest: 2023/24
• Flavor Notes: Hibiscus, blackberry, lime, vanilla, silky mouthfeel
• Weight: 250g packs