FARM : Santa Maria de Lourdes, San Jose plot
REGION : San Fernando, Nueva Segovia
ALTITUDE : 1500 MASL
VARIETAL : Red Catuai
PROCESS : Natural Anaerobic

Finca Santa Maria de Lourdes is a 45-hectare farm in San Fernando, Nueva Segovia, owned by the Peralta family. This single-varietal, single-plot microlot is produced using a raised bed natural process with an extended anaerobic cherry fermentation, showcasing the Peraltas’ dedication to innovation and quality.

The family has been growing coffee since the early 20th century, but it wasn’t until 2008 that brothers Julio and Octavio Peralta turned their focus to specialty coffee. Since then, they’ve built a reputation for precision and creativity, from single-plot selections to carefully controlled extended fermentations. Their work has helped put Nicaraguan coffee on the map, and we’re excited to share this microlot with you.

Once fermentation is complete, the cherries move to the dry mill, where they undergo a slow, carefully monitored drying process that can take up to 30 days. The first three days allow excess moisture to evaporate before the cherries are transferred to covered drying beds, where they’re turned by hand three times daily to ensure even drying and prevent defects.

Nueva Segovia is one of Nicaragua’s top coffee-growing regions, known for its high-altitude farms, rugged terrain, and lush forests. The Peraltas' approach to processing is just as meticulous as their farming. After harvesting, the ripe cherries are sorted, washed, and placed in sealed 450L tanks for up to 72 hours of anaerobic fermentation. To maintain a stable temperature of around 15°C and prevent spoilage, the tanks are submerged in water-filled pools.

The result is a beautifully processed natural coffee with deep complexity, refined acidity, and a rich, fruit-forward profile—another stunning example of the Peralta family’s commitment to pushing the boundaries of specialty coffee.