This coffee is from Finca Santa Maria de Lourdes in the San Fernando region of Nueva Segovia, Nicaragua. Produced by the Peralta Family at 1550 meters altitude, it is a Bourbon varietal processed using anaerobic natural method with extended fermentation. The cherries ferment in airtight tanks for up to 72 hours at controlled temperatures before being dried on covered beds for up to 30 days. The coffee presents flavors of blackberry, cherry, and passionfruit.
