Finca O'Connor 

Tasting Notes Plum, Paw Paw, Lychee

Variety Obata

Process Natural

Elevation 1450 MASL

Region Nueva Segovia

Finca Oconor, a 67-hectare farm founded in 1992 and owned by Isacio Javier Albir, is located near the Honduran border and surrounded by protected forest. After Nicaragua’s 1980s conflict, the farm was restored with forest and fruit trees, reserving 10.9 hectares for biodiversity. It employs over 180 people during harvest and about 25 year-round. The farm produces high-quality coffee using washed, natural, semi-washed, and anaerobic methods. Ripe cherries are hand-picked, floated to remove defects, dry-pulped, rested 36 hours, washed, and sent to Cafetos de Segovia, ensuring consistency and flavour.

Bridazul

Tasting Notes Peach, Red Currant, Lychee

Variety Caturra, Catuai

Process Supernatural

Elevation 1,200 – 1,500 m

Region Dipilto

Bridazul does amazing work to empower farmers and producers in the Nueva Segovia Department of Nicaragua, and we are proud to be partnered with such caring people. Founders Claudia and Tim happen to connect all our values: economic sustainability for the producer and their farm, improving the quality of the environment, increasing the quality of coffee cherries and green beans, and connecting people. It was only a matter of time before we could join forces and collaborate on this incredible journey together.

Los Suyates

Tasting Notes Green Apple, Blueberry, Cacao Nib

Variety Catuai / Catimor

Process Supernatural

Elevation 1,200 – 1,500 m

Region Nueva Segovia

Less than 5km from the border of Nicaragua and Honduras, lies Los Suyates, nestled in the dense countryside beside the small town El Volcán. Producer Mario Gonzalez, with the help of Jairo, his son-in-law and a qualified agronomist, nurtures the soil and ensures biodiversity is supported on their farm so they are as self-sustaining as possible. Situated at 1450-1700masl the catuai and catimor trees benefit from local flora and fauna, the microclimate, wind and sun protection from the pine trees that were once used for timber, and also the organic material from the fruit trees on the farm.

La Bastilla Estate

Tasting Notes Lime, Raisin, Roasted Hazelnut 

Variety Sudan Rume, Sarchimor

Process Washed

Elevation 1100-1450masl

Region Las Brisas, Jinotega

 

La Bastilla and Santa Luz were established in 2003 from two abandoned estates in Jinotega and Matagalpa. La Bastilla Estate was divided into zones based on different growing conditions, including humidity, elevation, soil and shade, allowing them to plant a wide variety of coffee cultivars. Now, each year La Bastilla produces around 350 micro-lots, distinguished by these different growing zones on the farm. This lot from the Las Brisas zone was fully washed, then dried in a controlled environment at 45°C. The company has worked to create a fully integrated seed-to-export supply chain, building nurseries, wet and dry processing mills, quality assessment and export facilities, alongside numerous social enterprises. They established a school for the children of their workers, which has grown into an independent institution on the estate and an invaluable resource to the surrounding rural communities. The school is also involved in the running of the Ecolodge, the Nursery, and the Egg, Dairy, Bakery and Animal production facilities, equipping students with essential life skills.