Nicaragua

Laurel

£11.50
/
Size
Grind

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All orders weighing up to 500g (1-2 bags of 250g coffee) are shipped with free delivery via Royal Mail 48 as standard, with a cut off time of 11 am for same day despatch. This means Royal Mail will try to deliver within two to three working days of receiving your parcel. 

Orders weighing between 750g and 1kg are shipped with free delivery via Royal Mail 24.

Orders weighing over 1kg will automatically be upgraded to free delivery via Parcelforce Express24 with a guaranteed next working day delivery when ordered before 11am (Monday - Friday).

Shipping upgrades including next working day, next working morning, and Saturday deliveries, are all available for additional fees. If you are looking for more information, including International delivery, please head to our shipping page for more information on destinations and pricing.

We source our green coffee through importers who work directly with the farmers, to develop lasting relationships with the people growing the beans, and create positive development at origin. This allows us to deliver coffee that is both ethically sourced, and of the highest quality.

We deliver coffee that is ethically sourced and of the highest quality. We prioritise lasting relationships with farmers and positive development at origin. We source and buy directly from farmers when possible.

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Laurel Coffee Profile

Varietals
Yellow Catuai

Process
Washed

Producer
Peralta Family

Notes
Lemon, White grape, Raspberry & Ederflower

About the Producer


The 40 hectares of natural mountain forest that make up Finca Santa Maria de Lourdes have been under the ownership of Octavio Peralta since 1970 although for many years the area was used as a war zone during the Sandinista uprising and was heavily mined. The UN cleared the area of ​​mines in the late 1980s and Octavio began restoring the exceptional coffee production in this relatively wild region since 1994. Octavio has dedicated himself to this cause as well as preserving nature, a habitat that is recognized as a major factor in the production of its fantastic coffee. Of the 80 hectares of arable land available, 40 have been reserved for the sole purpose of maintaining and improving the natural habitat. The farm has obtained rainforest alliance certification in recognition of this decision and contributes to the continued conservation of its surroundings. It also has a well-equipped kitchen that caters to the 60 permanent workers and 150 pickers during the major harvest. The varieties found here include caturra and catuai, as well as the heirloom known as Javanica.

The Region

The municipality of San Fernando is located about 24 kilometers from the Ocotal region and of the 10,000 inhabitants, the vast majority are coffee growers. This beautiful area is located in the Nueva Segovia region where altitudes range between 1,350 and 1,550 meters above sea level. Santa Maria de Lourdes embodies a diverse range of lush vegetation and wildlife brought about by high levels of rain. Indeed the farm has 4 wetlands, 6 water sources and 5 streams, all flowing into the San Fernando River, which belongs to the La Horca River basin, which flows into the Coco River.

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.

The climate of Santa María de Lourdes is much more humid, which means that less coffee trees are planted to ensure balance in the ecosystem.

The Process

The Peralta ‘Laurel’ process is a washed process with some variations to the traditional fermentation. Ripe cherries are carefully selected with a minimum Brix value of 19.50o. They are then washed, siphoned and pulped. After pulping, the coffee is left for around 48 hours, with precise timing dictated by ambient temperature inside the dry running channel. Every 6 hours the coffee is rinsed with clean water to prevent the pH from dropping below 5. Water is also sprayed during this period to lower the temperature and avoid over-fermentation. The coffee is then thoroughly washed at the end of the fermentation stage and left to rest for 24 hours. Measurements are taken throughout to maintain an ambient temperature of 17oC, a coffee pH of 5 and a water pH of 7. After rest, the wet parchment is dried on covered, African- style raised beds for an average of 13 days, before being rested as dried parchment and then milled for export.

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