The Peralta family’s coffee tradition dates back to the beginning of the 20th century. Our 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 produces some of the best specialty coffees in Nicaragua. This combination of ideal weather conditions, proven varietals and unique post-harvest processes allow us to offer our customers around the world the most diverse and exotic coffees that Nicaragua has to offer.
Prior to harvest, we select each plot to be hand picked based on a visual inspection to guarantee uniformity in ripeness (maturation) and measurement of brix concentration. Based on the varieties and historical cupping results of each plot, we decide how to process each lot being harvested. By carefully monitoring the harvesting, and processing of our coffee, we are able to trace or beans throughout the entire process- from the day it’s harvested to the day it is sold. This task is performed on all farms for each lot that is harvested, allowing us to consistently produce a wide variety of flavors, traceable from beginning to end.
Our customized methods of post-harvest processing is key in our production of unique specialty coffee micro lots. Controlling the temperature and relative humidity during the fermentation of cherries and parchment is essential to provide the right conditions for the desired microorganisms to proliferate. Encouraging the growth of the desired types of microbes during this period contributes to the enhancement of desired attributes.
Each lot is dried separately on our close to 10,000 square meters of “open sky” and “greenhouse” raised beds to guarantee a uniform and slow drying process. Once the cherries or parchment reach the proper humidity, each individual lot is cupped and stored separately according to grade until the lots are processed for export. (hulled)
Meticulous quality control during the entire process is what makes our coffees excel, as nature only gives us the potential to produce quality coffees, the rest is up to us.
Our drying and processing facilities at “Beneficios” Don Octavio and San Ignacio are located in the outskirts of the town of Mozonte. The location of these dry mills provides ideal weather conditions for natural sun drying as well as state-of-the-art equipment for specialty coffee processing. Our concrete patios and close to 10,000 square meters of multi level raised beds, some in the open and some inside a temperature controlled greenhouse allows us to dry the cherries and parchment in a gradual and uniform way.
Under our mission statement to build an effective and transparent supply chain of high value speciality coffees from the Nueva Segovia region, we collaborate with producers and roasters seeking direct trade relationships. We offer financing, processing, and export services as well as technical assistance and quality control to coffee producers from the region, ranging from small individual farmers to Cooperative groups to facilitate the trade.
El nombre y el logotipo de PeraltaCoffees, son propiedad absoluta de PeraltaCoffees S.A y todos los derechos son reservados.