Introduction to Nicaragua's Santa Maria Estate - Nicaragua Coffee Flavor Characteristics and Pour-over Parameters
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Santa Maria de Lourdes: Nicaragua's Premium Coffee Estate
Santa Maria de Lourdes is located in Nueva Segovia, Nicaragua's most renowned coffee-growing region, near the city of San Fernando, belonging to the Dipilto-Jalapa mountain range. The area features lush forests and excellent ecological conditions. The farm sits at an altitude of 1,350-1,550 meters, with an average annual rainfall of 1,600-1,800mm and temperatures between 18°C-23°C. Santa Maria Estate was acquired by Octavio Peralta in 1994 with the goal of producing the highest quality coffee. The farm's 65 hectares are dedicated to forest conservation, while 46 hectares are planted with coffee. The overall environment is exceptionally pristine, resembling a primary forest, and has earned Rainforest Alliance certification.
Excellence in the Cup of Excellence
Nueva Segovia, close to the Honduran border, is Nicaragua's premier growing region, with the top five places in nearly every Cup of Excellence competition being dominated by producers from this area. Since 1970, the Peralta family has operated farms in the Dipilto mountain region, but for many years this land suffered from war, with Sandinista rebels occupying the area for extended periods. After the conflict subsided, the family's coffee business gradually revived. Currently, they own seven different farms of varying sizes and experiment with different processing methods. Santa Maria is the most famous among them, achieving remarkable success in Nicaragua's Cup of Excellence competition, winning five times. Their award record includes 22nd place in 2007, 21st in 2008, 6th in 2009, and 19th in 2014.
Varieties and Processing
The varieties grown at Santa Maria include Caturra, red and yellow Catuai, as well as Java, a variety discovered locally in Nicaragua. The coffee cherries are hand-picked and transported to two family-owned processing facilities for post-harvest processing.
FrontStreet Coffee's Brewing Recommendations:
Pour-over: V60 dripper, grind at 3.5 on Fuji R440, water temperature around 90°C
French Press: Recommended grind setting 4, water temperature 90°C
Siphon: Recommended grind setting 4, water temperature 90°C-91°C
AeroPress: Recommended grind setting 3.5, water temperature 90°C
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