Atawil Island Coffee

Atawil Island:

From the innovative Peralta family at Finca Santa Maria de Lourdes, this Pink Bourbon microlot is a standout. Grown at 1550m in San Fernando, Nueva Segovia, Nicaragua, it undergoes a Natural process. Expect a juicy cup with notes of tropical fruits, guava, and raspberry!

Details:

Country: Nicaragua

Farm: Santa Maria

Region: San Fernando

Notes: Tropical fruits, guava, raspberry

Varietal: Pink Bourbon

Process: Natural

Roast: Medium

The Story:

Finca Santa Maria de Lourdes is owned by Octavio Peralta, who has worked to restore and develop the farm since the 1990s in this wild, humid corner of Nueva Segovia, while also dedicating a significant portion of the land to preserving natural forest habitat, recognized through Rainforest Alliance certification. Building on the Peralta family’s long coffee heritage and their push toward experimental, tightly controlled preparations, this Pink Bourbon lot showcases that forward-thinking approach with a natural-style process and careful post-harvest handling, translating origin character into a vibrant, fruit-forward experience that reads like tropical candy, guava nectar, and fresh raspberry on a clean, elegant finish.

In a Natural process, the coffee is dried inside the whole cherry. At Santa Maria de Lourdes, this means selecting very ripe cherries, then laying them on raised beds where airflow helps dry them slowly and evenly. Because the farm sits in a humid, high-rainfall ecosystem with dense vegetation and multiple water sources, drying has to be carefully managed—thin layers, frequent turning, and protection from night moisture, to avoid over-fermentation or mold while preserving clarity and fruit intensity.

Suggested recipe:

Filter

Coffee Dose In: 20gr

Water: 300ml

Blooming: 40gr x 30”

Time: 2:20”

Temp: 91 C

Steps: after blooming, 1 pour 60, then 2 pours 100ml total 300ml

Espresso

Coffee Dose In: 18gr

Out: 40ml

Time: 31”

Temp: 93 C

Extraction Yield: 20%