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Tasting notes of cognac, tropical fruits, dark chocolate, complex. This coffee suits espresso or filter and has the body and depth of flavour to shine in both black and milk drinks.

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Each single origin coffee we purchase is carefully chosen for its character, fragrance, sweetness and body, to showcase the coffees from that farm.  We roast these single origin coffees a little lighter to enhance the specific characteristics from each crop.  This tends to give a focus on these roasted coffees for drinking black, extracted by filter or espresso to highlight the unique characteristics however this Nicaraguan Natural has the body and depth of flavour to shine in both black and milk drinks.

Origin: Nicaragua
Region: Anaerobic Natural
Producer: Octavio José Peralta
Score: 88
Varietals: Red Catuai
Altitude: 1100 - 1650 MASL
Process: Natural Anaerobic
Roast Level:  Medium
Body: Heavy
Roasted For: Espresso - FIlter
Brewing Method:  Filter, Espresso, Moka Pot, AeroPress, Plunger and Cold Brew
Tasting Notes: Cognac, Dark Chocolate, Tropical Fruits

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 at altitudes ranging from 1150 to 1600 MASL. The high altitude and favorable climate is perfect for specialty 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 coffee is traceable. At the mill, coffee is fermented anaerobically, a process that allows detailed control over the process and ultimate consistency in terms of taste.

Drying is done naturally with the coffee on raised beds in a vast drying area and again carefully monitored until the right moisture content is achieved.

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.

Enjoy the rich complexity and sweet finish of this coffee