Nicaragua Finca El Bosque

22 km northeast of the city of Ocatal in San Fernando, is Finca El Bosque, the 162 hectare farm run by the Peralta family since 1992. Since 2008 the Peraltas have become famous in the coffee growing community, when they switched their focus from traditional coffee farming to specialty preparations and experimental micro lots. This particular lot is processed using extended anaerobic fermentation. First, the cherries are sorted and washed, then introduced into 450L airtight tanks to ferment for 72 hours in an anaerobic environment. The tanks are placed inside water tanks to bring the temperature down to 15 celsius and slow fermentation. After the fermentation, the cherries are transported to a dry mill for a 30 day drying process on covered raised beds.