1/12 Horus Bend, Bibra Lake, Western Australia
phone: (08) 9418 4877
Nicaragua Peralta Estate Miriam *Filter
Roasted for filter.
Process: Anaerobic natural.
Altitude: 1100 – 1650 MASL.
Taste notes: Cognac, dark chocolate & pomegranate.
Come and explore the wonderful flavours of Nicaragua coffee beans. It’s quite the journey.
Coffee plants were introduced to Nicaragua in 1796. However, the country didn’t enter the speciality-coffee market until the 1980s. Each decade, Nicaragua refined and developed their skills. 20th century saw great investment from the Nicaraguan government. This saw tens of thousands of coffee farms and a massive boost in the country’s economy.
Most of Nicaraguan coffee is considered “strictly high grown,” which means the coffee is grown at high altitudes more than 1200 MASL. This plays an important role in developing flavour and quality in the Nicaragua coffee beans. It’s said that the higher the coffee is grown, the better the flavour. Lower altitudes tend to be less acidic with less character in the cup. Whilst you’re enjoying a cup of Nicaraguan coffee, you can expect sweet acidity perfectly balanced throughout the brew.
These coffee beans from Nicaragua have been farmed by the Peralta Estate. Owned and operated by Octavio José Peralta and his family, their love for coffee shines through every harvest. With the high altitudes, the favourable climate and unique post-harvest processes – this speciality coffee wows the palate.
Popping with flavour, sweet and prominent notes, a rich and deep aftertaste. Hands down, you’ll be in coffee heaven.
Filter roasted, enjoy these beans poured through your favourite filter brewing gadget. Need a new brewing device? Check out our selection here.
Have you been enjoying a particular coffee? Let us know! We love hearing your feedback.