Apple, Marzipan, Raisin **Producer:** Finca El Bosque **Origin:** San Fernando, Nueva Segovia, Nicaragua **Varietal:** Red Catuai **Elevation:** 1800 masl Finca El Bosque is located 22 km northeast of the city of Ocotal in the community of Bayuncun, San Fernando, in the department of Nueva Segovia. Purchased by Julio Peralta in 1992, it has a total area equivalent to 162 ha, which are distributed in forest areas. This red catuai lot utilises a raised bed natural process. The Peralta Family coffee-growing history dates back to the beginning of the 20th century, but it was only in 2008 that brothers Julio and Octavio shifted focus to developing unique specialty preparations. We are privileged to have purchased coffee grown by the Peraltas for several years and have always admired the attitude and values that they have brought to their operation. From single plot, single varietal separations to carefully controlled extended fermentations, the Peralta family continue to position themselves at the forefront of speciality coffee innovation. ## The Region The municipality of San Fernando is located about 24 kilometers from the Ocotal region, and of the 10,000 inhabitants, the vast majority are coffee growers. This beautiful area is located in the Nueva Segovia region where altitudes range between 1,350 and 1,550 meters above sea level. Nueva Segovia boasts some of the highest growing altitudes in Nicaragua. The terrain is as beautiful as it is challenging to traverse, characterised by rolling hills and dense forest, often engulfed by thick clouds. ## The Process This lot was produced using the natural process. First, ripe cherries are sorted and washed. Afterward, the cherries are transported to the dry mill for the drying process which may take up to 30 days. Initially, the cherries are spread on a single layer for a three day period to allow them to shed off the excess water. Once the excess water is eliminated and the cherries begin to dry, these are placed on the covered drying beds for the remainder of the drying period. The cherries are moved by hand three times a day to allow them to dry evenly and prevent mould or over-fermentation.