Process: Natural, and raised bed with extended anaerobic cherry fermentation
This single-varietal, single-plot microlot is sourced from producer Luis Bernardo Papuaga and his small farm Finca La Estancia in Dipilto, Nueva Segovia. This Marsellesa lot utilises a raised bed natural process and was sourced in collaboration with Peralta specialty coffees.
This lot utilises a natural process. Coffee selected and harvested then laid out to dry in cherry for a total of 28 days, 22 days on outdoor raised beds and 6 days undercover. The coffee is turned regularly throughout the day and covered at night to protect from moisture. This coffee is processed at the San Ignacio Mill in Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.
