ABSTRACT - BUENA VISTA, NICARAGUA

ABSTRACT.

BUENA VISTA, NICARAGUA.

This 6ha farm, owned by Luis Bernardo Paguaga, produces a single-varietal Marsellesa microlot processed using a raised bed natural method with extended anaerobic fermentation. Created in collaboration with the Peralta family, the lot reflects their influence on specialty coffee in the Nueva Segovia region. Ripe cherries are sorted, washed, and placed in airtight 450L tanks to ferment anaerobically for up to 72 hours.

The tanks are submerged in water-filled pools to maintain a temperature of 15°C and prevent spoilage. After fermentation, the cherries are transferred to the dry mill, where drying can take up to 30 days. Initially, cherries are spread in a single layer for three days to shed excess water. 

Once drying starts, they are placed on covered drying beds and turned by hand three times a day to ensure even drying and prevent mould or over-fermentation.