This is a Natural Anaerobic (ferment in a sealed, oxygen-free environment) Red Catuai. Grown in the lush, cloud-kissed hills of Dipilto, Nueva Segovia, this exceptional micro lot comes from the renowned Peralta family producers celebrated for pushing the boundaries of specialty coffee innovation.
This Red Catuai lot undergoes a raised-bed natural process with extended anaerobic cherry fermentation, creating a cup that is both expressive and elegant. Expect vibrant layers of melon, warm brown butter, and delicate black tea, all wrapped in a smooth, creamy mouthfeel that lingers beautifully.
Crafted at 1100m in one of Nicaragua’s most celebrated coffee regions, this coffee represents not just origin, but mastery—meticulous cultivation, precise fermentation, and over a century of coffee-growing heritage.
A standout choice for coffee lovers seeking sweetness, complexity, and unmistakable character.