These Nicaragua micro-lots were produced and processed on the Peralta family farm and beneficio in Northern Nicaragua. Their coffee growing history goes back to the early 20th century; but it wasn’t until 2008 that the family began developing new ways to market their coffees to the evolving international specialty coffee market. In addition, they provide financing, milling, quality control, export and consulting services to other small and medium farms and cooperatives from different regions of Nicaragua. They currently have seven farms located in the Dipilto and Jalapa Mountain Range which borders Honduras. Nicaragua doesn’t have high altitudes, unlike other Central American coffee growing countries, however the unique micro-climates of Northern Nicaragua and the Jalapa Mountain Range have been key components to production of high quality coffees. The mountains provide cool weather year round allowing the coffees to mature slowly, while the milling is done in the valley at the base of the mountain range where the weather is warm and dry.
The microlot we selected, La Cascada Natural, is from the Dipilto municipality in the Comarca La Tablazon community. The coffee area is 100 manzanas with an elevation of 1,170 and 1,300 meters. Our La Cascada is a Natural process and made up of the Caturra and Pacamara varieties with caramel, nutty and chocolatey notes.