Location: San Fernando, Nueva Segovia, Bayuncan
Farm: Santa Maria De Lourdes Farm,
Arabica Varietal: Red Catuai,
Process: Anaerobic Natural
Producer: Octavio José Peralta.
In the cup: Cognac, tropical fruits, dark chocolate, complex.
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 plots 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.