The Peralta Family coffee growing history goes back to the beginning of the 20th century, but it was only in
2008 that they started focusing on developing new ways to market their coffees to international specialty
coffee markets. We are provelaged to have known the Peraltas for several years and admire the attitude
and values that have led to top specialty preperations. We are delighted to bring their microlots and special
preperations to Europe. In December 2019 Olam and Peralta Coffees formalised their alliance to work for the
future of specialty coffee in Nicaragua.
THE ART OF PRODUCTION
Coffee is selectively picked and the washing process begins at the farm, where, uniquely amongst the Peraltas
farms, there is a single fermentation time of 15 – 18 hours in cold water. The coffee is then transported as wet
parchment to the San Ignacio Mill. The coffee is dried on multi-layered raised beds, raked and turned regularly
and covered at night to protect from moisture. The mill manager Mayerling Escoto has specific responsibility for
all the processing at this microlot-only mill.
The La Samaria farm is situated in the Dipilto, Nueva Segovia Region of Nicaragua, close to the Honduras
border. The farm is nestled within lush dense forest and rolling 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.