Nicaragua Peralta Washed WX Espresso

Caturra is a compact plant with good yielding potential of standard quality in Central America. The plant has a very high susceptibility to coffee leaf rust. The Caturra coffee plant is a natural, dwarf mutation of the Bourbon variety, first discovered in Brazil in the early 20th century.

Catuai is a compact plant with high yielding potential of standard quality in Central America. The plant has a very high susceptibility to coffee leaf rust. The Catuai coffee plant is a high-yield, dwarf Arabica variety, selected in Brazil in the 1950s by crossbreeding Yellow Caturra and Mundo Novo.

Ripe cherries are handpicked and sorted between December and March. There is a wet mill on the farm where the ripe red cherry is deposited and weighed from each picker. The cherries then enter floatation tanks where the ripe and unripe cherries are separated by density. Ripe dense cherries are then pulped and the beans are then fermented for between 14-18 hours before being washed in channels lined with stones which provide friction to remove any remaining mucilage. The washed beans are then taken to the drying patios at the nearby mill of San Ignacio where they are regularly turned by a rake to ensure even drying. The overall drying lasts 10 to 12 days.