A coffee inspired by jewel-like water
La Perla the Peaberry Washed coffee that defines the profile of Taza from the coffee growing region of Nueva Segovia, Nicaragua, green and ready to roast.
We explain what you want to know about jewel water coffee
- It is a coffee whose cup profile is fruity
- Its key descriptor in aroma and flavor is citrus.
- Other descriptors that complete its organoleptic profile are chocolatey, fruity and sweet.
- It is an ideal coffee for espresso and mocha extraction.
- It has an overall SCA scale score of 83 points.
- its acidity is citric with a medium intensity.
- It has a medium intensity body and is creamy to the touch
- It is a coffee that is grown in the Two Oceans coffee geography, in the coffee origin of Nicaragua and in the coffee region of Nueva Segovia
- It is an Arabica coffee and a blend of the varietals Catuaí Amarillo, Catuaí Rojo, Caturra
- It is a coffee that we have processed with the Traditional Washed method -washed and fermented-, with an aerobic fermentation and that we have dried in the sun in patios.
Coffee growers and producers
Hectares with coffee trees
Nicaraguan Coffee: La Perla, fruity with a creamy touch and unique flavor.
La Perla is produced by a collective of coffee growers in the coffee-growing region of Nueva Segovia in Nicaragua.
The collective was formed by two sisters running the family coffee business in the third generation, in response to the high demand for transparent and socially responsible connections with Nicaraguan coffee growers. It brings together a team of highly motivated and passionate specialists in multiple aspects of coffee production with the aim of providing our customers with the highest level of quality, not only in coffee, but also in terms of responsible and responsible assistance throughout of the entire production chain. The company works together with its associated farms and coffee buyers around the world to establish lasting relationships.
La Perla is a coffee of the Terras range.
Roaster we will briefly explain the advantages of roasting green coffee from the Terras de Mare range Terra Green Coffee
They have: A well-defined cup profile and identified with the coffee region where they are produced – A broad spectrum key descriptor that is easy to recognize and adopt by the consumer – Interannual stability of the cup profile and key descriptor – A roast with minimal variations for a systematized profile – Maximum number of defects 10 per 350 gr – Specialty score by the SCA – Variety of processes and coffee regions in each origin – Unification of 60 kg containers to optimize logistics and handling – Price subject to stock exchange – Availability of contracts by harvest – Exclusive marketing territory.
The coffee region where we produce our La Perla coffee
We will explain in brief what the coffee region of Nueva Segovia in Nicaragua is like
- It has 12 coffee districts
- The estimated population is 267,900 inhabitants
- Its area is 3,491 km²
- Produces 14.00% of the country’s total coffee production
- 21,817 hectares are cultivated with coffee trees
- It ranks 1st as a coffee region in the country
- More than 5,289 families are engaged in coffee growing
- The altitude of coffee cultivation in the region is between 1,150 and 1,400 meters above sea level.
- The most harvested varietals are Caturra, Red Catuaí, Yellow Catuaí, Catimores
- Harvest months are from November to January.