Santa Maria de Lourdes - San José Microlot

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Santa Maria de Lourdes - San José Microlot

from 16.00

One of our exclusive process lots

Grapefruit, cherries, and blueberries lead into a graham cracker and coconut finish

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The Peralta family has been one of our greatest collaborators for the past five harvests. Since weʼve worked together we have worked in a focused and regimented program to discover and improve processing for the coffees handled from the family of farms the two cousins, Julio and Octavio manage. There were many successes as well as failures, but we strongly believe that weʼve managed to produce a series of micro-lots every year that go above and beyond anyoneʼs expectations. While we produce over 60 micro-lots through- out the picking season Integral selectively chooses those which we feel are most interesting and offer an ideal expression of the goals at hand. Like snowflakes, every one of these small pickings is unique in its own right.

This is the fourth year we have been bringing lots from Santa Maria de Lourdes - family farms located in San Fernando. This is one of the higher farms - ranging from about 1350-1570 masl. San Fernando, however, produces a warmer and drier climate than the altitude calls for and the results are an interesting combination of cooler climate and warmer climate behaviors. Typically, we experience riper pickings and more concentrated behaviors in the fruit.

This particular lot is a single dayʼs picking from San José - one of the many plots on the farm. Working with a plot system has helped in both effectively managing the farm, from care to harvest, as well as given us a point of reference for correlating flavor. The dayʼs picking is taken to the wet-mill and de-puled with a water assisted stream. This allows the coffee to shake off most of itʼs sticky coating, but effectively leaves a clean and thin coating of this “honey.” Itʼs then taken to the dry mill and set to dry in thick layers on raised beds. The first hours are the overnight allowing a cool cure to set in before the sun comes up the following day. Total drying time for this lot was 22 days.

The resulting coffee is one of the most exceptional lots from this farm yet. Incredibly intense and juicy acidity (for a honey) - with notes of bing cherries, grapefruit, and blueberries. Then, a creamy body with a graham cracker and coconut oil finish. 

In all honestly, you won't want to miss this one!



Finca Santa Maria de Lourdes, San Fernando, Nueva Segovia, Nicaragua


San José




Red Catuaí


De-pulped with water-assisted conveyor, dried for 22 days on raised beds in shaded greenhouse.