Santa Maria de Lourdes – Raspberry Cream
🍇 Raspberry // Chocolate // Grape // Single Cream 🍫
This coffee is straight-up dessert in a cup, with sweet and bright raspberry, smooth chocolate, juicy grape, and a creamy mouthfeel that’s just chef’s kiss. But the story? Even sweeter.
From the wild, mountainous forest of Nueva Segovia, this Yellow Catuai microlot is grown on Finca Santa Maria de Lourdes, a farm half-dedicated to nature, half to flavour—literally. Of the 80 hectares of land, 40 are pure, untouched forest, protected by the Peralta family with Rainforest Alliance certification to prove it.
But this place hasn’t always been tranquil—Octavio Peralta reclaimed this land after it was cleared of landmines by the UN in the late ’80s, following years of conflict. Since then, he and his brother Julio have become pioneers of specialty microlots and fermentation innovation, crafting some of the most interesting coffees in Nicaragua.
The coffee is Anaerobically fermented for 72 hours in chilled tanks, then slow-dried on raised beds for 30 days. It's clean, complex, and silky. A proper modern classic.
🌍 Origin: San Fernando, Nueva Segovia, Nicaragua
🏡 Farm: Finca Santa Maria de Lourdes – Esperanza Plot
👨🌾 Producer: Octavio Peralta & Family
🌱 Varietal: Yellow Catuai
⛰️ Altitude: 1,550m
🔬 Process: Anaerobic Natural – 72hr Fermentation
Brewing Suggestions:
You want juicy and indulgent? This is filter magic—raspberry jam over melted chocolate. As espresso, it's a creamy, grape-toned delight. Add milk, and it turns into a raspberry ripple milkshake.
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