LA ARGENTINA MICROLOTS - 2017

nicaragua

84-88
Download Sheet
Altitude

1100 - 1350 masl

Preparation

Natural & Yellow Honey

Location

San Fernando, Nueva Segovia

Variety

Caturra & Catuai

Owner

Julio Peralta

Harvest

December - March

Shipment

April - June

The municipality of San Fernando is located around 24 kilometres from the region’s capital ‘Ocotal’ and of the 10,000 residents, the vast majority are coffee farmers. This beautiful area is home to the stunning and aptly named ‘Finca El Bosque’ (which translates to ‘the forest’) and has been owned by Julio Peralta since 1991. The farm lies on the mountainous slopes in the Nuevo Segovia region on the border of Honduras, providing spectacular views of the surrounding forests and mountains of Jicaro and San Fernando. The environment is incredibly wild and coffee grows densely amongst shade trees of banana and inga, the potassium provided to the soil by the banana trees is elemental to the nutrition of the coffee on the farm. El Bosque produces coffee at altitudes of between 1250 to 1560 metres above sea level and has an annual rainfall of approximately 1800 millimetres. These factors, along with Julio’s inherited passion and dedication for growing exceptional coffee, combine to produce lively, bright and complex flavour nuances in the cup. Javier Antonia Mayorquin is the manager of Finca El Bosque and of the 140 hectares that make up El Bosque, only 30 of them are allocated for coffee production. The rest of the land has been set aside for the growth of different varieties of pine and oak, and it is this factor along with a clear commitment to sustainable environmental practice that has resulted in Rainforest Alliance certification for El Bosque. All power on the farm is provided by solar panels and a rainwater harvesting tank which produces hydroelectricity.

Ripe cherries are handpicked and sorted between December and March. There is a wet mill on the farm where the ripe red cherry is deposited and weighed from each picker. The cherries then enter floatation tanks where ripes and unripes are separated by density. The selected cherries are then pulped in a Penagos eco-pulper to remove the skin from each fruit, the water is recycled and reused in this process before entering oxidation ponds to remove bi-products. The sticky pulped beans then enter fermentation tanks for between 14 and 18 hours before being washed in channels. The washed beans are then taken to the drying patios at the nearby mill of San Ignacio where they are regularly turned by rake to ensure good, even drying. The overall drying process will take around 10 to 12 days.

 

We have 3 microlots available:

LOT INFORMATION

 

FSC-1130

Process: Yellow Honey         

Variety: Caturra           

Plot: 'El Neto #1'

Altitude: 1100           

Harvest Date: 30/01/17               

Brix: 19%

Moisture content: 11.4

Drying Days: 15          

Drying Method: Raised beds in parabolic dryer.

Notes: Orange, chocolate, pear. Citrus acidity with a praline finish.

SCAA: 86.50

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FSC-1134 *SOLD OUT*

Process: Natural          

Variety: Catuai          

Plot: 'Los Ponces'

Altitude: 1250        

Harvest Date: 29/01/17              

Brix: 19%

Moisture content: 9.9

Drying Days: 18        

Drying Method: Raised beds in parabolic dryer.

Notes: Strawberry, orange marmalade, milk chocolate.  Syrupy body.

SCAA: 87

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FSC-1135 *SOLD OUT*

Process: Yellow Honey         

Variety: Caturra           

Plot: 'San Martin'

Altitude: 1350           

Harvest Date: 8/02/17               

Brix: 20%

Moisture content: 11

Drying Days: 14      

Drying Method: Raised beds.

Notes: Mango, blackcurrant, orange.  Velvety body.

SCAA: 85.75

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FSC-1136 *SOLD OUT*

Process: Natural         

Variety: Caturra          

Plot: 'El Bosque'

Altitude: 1100           

Harvest Date: 28/01/17               

Brix: 19%

Moisture content: 9.6%

Drying Days: 19          

Drying Method: Raised beds.

Notes: Rum, raisin, blueberry.  Creamy body with a long chocolate aftertaste.

SCAA: 85.5

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FSC-1137 *SOLD OUT*

Process: Yellow Honey         

Variety: Caturra        

Plot: 'Calixto'

Altitude: 1200        

Harvest Date: 2/2/17            

Brix: 22%

Moisture content: 9.1%

Drying Days: 15        

Drying Method: Raised beds.

Notes: 87 

SCAA: Super sweet, red grape, dried mango, cream.  Velvety body.

 

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FSC-1138 *SOLD OUT*

Process: Natural         

Variety: Caturra        

Plot: 'La Montanita'

Altitude: 1100           

Harvest Date: 10/01/17              

Brix: 19%

Moisture content: 10.7%

Drying Days: 22        

Drying Method: Raised beds.

Notes: Strawberry, orange, hazelnut and chocolate.  Rounded and creamy. 

SCAA: 85.5

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FSC-1143 *SOLD OUT*

Process: Natural         

Variety: Caturra          

Plot: 'Los Nacimentos'

Altitude: 1100           

Harvest Date: 19/01/17              

Brix: 21%

Moisture content: 9%

Drying Days: 21        

Drying Method: Raised beds.

Notes: Dried fig, blackberry, dark chocolate. Full bodied and sweet. 

SCAA: 85

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FSC-1144 *SOLD OUT*

Process: Natural         

Variety: Caturra           

Plot: 'El Neto #2'

Altitude: 1100           

Harvest Date: 18/01/17            

Brix: 19%

Moisture content: 9.8%

Drying Days: 19        

Drying Method: Raised beds in parabolic dryer.

Notes: TBC 

SCAA: TBC

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FSC-1145 *SOLD OUT*

Process: Natural         

Variety: Caturra          

Plot: 'El Neto #3'

Altitude: 1100           

Harvest Date: 21/01/17               

Brix: 18%

Moisture content: 9.1%

Drying Days: 19          

Drying Method: Raised beds.

Notes: Apricot, blueberry, pineapple. Super juicy! 

SCAA: 87