Subregion: Dipilto, Nueva Segovia
Processing: Natural/Dry Processed
Processing Description: Raised bed natural with extended anaerobic cherry fermentation
Growing Altitude: 1000m
Varietal: Marsellesa
 
Dipilto is located 12 kilometres from the city of Ocotal, and 239 kilometres from the capital of Managua.
 
The area is recognized worldwide for its production of special coffees, which it obtains due to its climatic conditions, height of its mountains and agronomic management; all aspects that influence the quality of the coffee.
Dipilto's coffee has been a consecutive winner of the Cup of Excellence, coveted for its purity, aroma, texture and complexity.
 
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 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.