The Peralta Family coffee growing history goes back to the beginning of the twentieth century but in 2008 the estate started focusing on the speciality sector. Peralta is recognised for its high quality specialty coffees based on collaboration, traceability and transparency.
Peralta operates 2 milling facilities “Don Octavio” and “San Ignacio” both located in the outskirts of the town of Mozonte, Nueva Segovia.
The San Ignacio mill is exclusively used for processing micro lots and certified Rainforest Alliance coffees from the farms. Coffees can either be dried inside a 1000 square metre climate controlled green house on raised beds or on traditional concrete patios for the larger lots.
This coffee reflects the high quality standard set by Peralta Estate with its amazing flavours, body and acidity.
Region: Dipilto & Jalapa Mountain Range
Varietal: Caturra, Catuai, Java
Processing Method: Washed
Elevation (or Altitude): 1300 – 1530 meters
Harvest Months: January – April
Taste Notes: Strong milk chocolate aroma. Roasted cashews and hazelnut overtones. Cuts through milk, medium to high acidity as a black