"Now this is a special coffee - something to perk up your day and make you feel special!"
Dave O - Abe & Co Customer

Finca El Bosque - Nicaragua

Taste Notes: Apple, Caramel, Blackberry
Regular price £8.50
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The Coffee

Region: San Fernando, Nueva Segovia
Owner: Finca El Bosque, Amarillo Bajadero Plot
Varietal(s): Catuai
Processing method: Natural with extended anoxic, temperature controlled cherry fermentation
Elevation: 1600m masl

The Story

Finca El Bosque is a 42ha farm owned by the Peralta family in San Fernando, Nueva Segovia. This single-varietal, single-plot microlot utilises a raised bed natural process with an extended anaerobic cherry fermentation.

The Peralta Family coffee-growing history dates back to the beginning of the 20th century, but it was only in 2008 that brothers Julio and Octavio shifted focus to developing unique specialty preparations. From single plot, single varietal separations to carefully controlled extended fermentations, the Peralta family continue to position themselves at the forefront of specialty coffee innovation.

The El Bosque farm is situated in the San Fernando, Nueva Segovia Region of Nicaragua, close to the Honduras border. The farm is nestled within lush forested hills, making this prime specialty coffee country. Nicaragua has a long history with coffee but over the past few years has become increasingly well known for top specialty coffee due to the influence of producers like Julio and Octavio.

Nueva Segovia boasts some of the highest growing altitudes in Nicaragua. The terrain is as beautiful as it is challenging to traverse, characterised by rolling hills and dense forest, often engulfed by thick clouds.

This lot was produced using natural process with an extended anaerobic fermentation. First, ripe cherries are sorted and washed. Afterward, they are introduced into airtight 450L tanks to ferment for up to 72 hours in an anaerobic environment. To lower the temperature down to approximately 15 Celsius, the tanks are placed inside water-filled fermenting pools to slow the fermentation and avoid spoilage or risk of taints for up to 72 hours.

After the fermentation period is finished, the cherries are taken out of the tanks and transported to the dry mill for the drying process which may take up to 30 days. Initially, the cherries are spread on a single layer for a three day period to allow them to shed off the excess water. Once the excess water is eliminated and the cherries begin to dry, these are placed on the covered drying beds for the remainder of the drying period. The cherries are moved by hand three times a day to allow them to dry evenly and prevent mould or over-fermentation.

What our clients say

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Abe & Co cleverly roast their beans to provide some amazing flavour and notes. From smooth chocolatey washed to boozy marmaladey natural, all excellent, highly recommended coffee.

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