The coffee sector in Nicaragua suffered a great blow during the Sandinista regime, which lasted from the 1970s to the 1990s. Once political unrest came to an end, many ex-farmers returned to their profession. However, the destructive effects of hurricane Mitch and the constant ups and downs of coffee prices in the global market have continued to negatively affect this country’s production of their sought-after quality coffees.

The most important coffee regions in the country are Matagalpa, Jinotega, and Neuva Segovia, where Nicaragua’s most sought after beans can be found. The Jalapa municipality, where Cerro de Jesus coffees are grown, is located in the third of these regions. The farm is situated on the peak of the highest mountain in the region, and 126 hectares of its 280 arable land are dedicated to coffee. The altitude of the region varies between 1100 and 1450 meters. High annual rainfall allows for great diversity of plants and wildlife. Coffee varieties such a Catuai, Cattura, Bourbon and Pacamara grow in the shade of vibrant, bright green trees, and the farm also boasts a school where the children of the 300 resident workers attend.

The farm owner, Julio Peralta, is known primarily for the micro-lots he offers, and is also the head of Peralta Coffees, which cultivates and roasts coffee. He has encouraged both family members and other farmers in the region to seek out new methods, and has pursued new techniques and complex research to deliver amazing results in the cup. Many of the farmers taking part in this project have earned the Cup of Excellent Award in recent years.

The micro-lot approach has given Julio and the other farmers a chance to evaluate which bean types, farms and methods for processing methods yield the most favorable results, and to act on their findings. For example, a brix refractometer is used to determine the sugar content in berries. The desired value is around 22%. Then, mature berries are grouped based on their processing method (natural, red honey, yellow honey etc.). In the following stage, the finest quality beans are selected, then for red honey processing, all nectar is removed and just the mucilage remains. For yellow honey processing, both nectar and the majority of mucilage is removed before drying, and for natural beans, the long drying process is carried out with both nectar and mucilage remaining in the beans. For the micro-lots you are holding, all coffees processed in the recently-built parabolic drying in San Ignacio have been purchased. This dedication ensures that all coffees always yield clean and palatable results.

Coffee Nikaragua Cerro de Jesus
Farm Cerro de Jesus
Variety(s) Catuai, caturra, bourbon , pacamara
Process Natural, red honey, yellow honey, etc.
Altitude 1100 - 1450 m
Region Jalapa, Cordillera Dipilto, Nueva Segovia
Country Nicaragua
Harvest 2015

Cupping Notes

Creamy milk chocolate, balanced body, soft strawberry finish

Methods