Nicaragua- Coffee Bag 225g

Known as the land of lakes and volcanoes within Central America, Nicaragua is a pocket for high-quality coffee thanks to its rich soils and various microclimates. Coffee arrived in the 1800s with Spanish colonialists, first planted on the mesas of the Pacific plains. Today, coffee has spread to three main production areas: Las Segovias, Matagalpa, and Jinotega, characterized by fertile, volcanic soils and lush vegetation.

In the 20th century, due to political unrest and civil war, coffee farms were abandoned. With Hurricane Mitch in 1998, much of the coffee infrastructure was destroyed, leaving a vulnerable coffee industry. Nicaragua, considered the second poorest country in the western hemisphere, relied on the restoration of coffee for its economy and small producers. Cooperatives helped rebuild the coffee industry, providing producers with access to markets, stable incomes, and resources to efficiently produce coffee. CAFENICA (The Nicaraguan Association of Smallholder Coffee Cooperatives) was created to earn land back for producers and educate them about post-harvest processing methods.

Today, coffee production supports the livelihoods of nearly 45,000 families in Nicaragua, representing 8% of the country's exports. Most of these producers are smallholders, growing coffee on small plots of land while also cultivating other cash crops such as corn and beans. Nearly 95% of coffee production is grown under shade of native and exotic tree species, promoting biodiversity and soil health. This is vital considering the country's heavy deforestation – the 108,000 hectares of coffee farms help preserve intact forests and store carbon in the soil.

High in the Matagalpa region amidst the Isabelia Mountain Range sits Finca San Antonio. The Günkel Mairena family has been growing coffee here for 46 years, with Maria Felícitas Mairena de Günkel currently managing the 143 hectares of coffee-producing land. The farm maintains excellent environmental standards, with most coffee grown under shade within agroforestry systems. 45% of the farm is protected as El Arenal Nature Reserve, housing one of the few intact portions of Nicaragua's cloud forest. In 2001, the farm was declared a Private Wildlife Reserve.

Finca San Antonio works with exporting partners Sajonia Estate, who support producers throughout this region, assisting with milling and connecting producers to international markets. The farm's location provides pure mountain water, which supplies drinking water to the Las Escaleras community in Yasica Norte and feeds the Yasica River basin. The protected cloud forests teem with wildlife, including black panthers, jaguars, deer, and various bird species.

The coffee processing begins with selective handpicking of ripe cherries, transported to the wet mill in plastic boxes. After sorting, the cherries ferment for 50 hours to break down fruit sugars. They are then delivered to the Sajonia Estate dry mill, where they're sun-dried on raised beds for 2-3 days, followed by 22-25 days of shade drying until the ideal moisture content is reached.

Finca San Antonio exemplifies the importance of growing coffee in harmony with nature. The surrounding intact forests and fresh water contribute to the coffee's high quality. In 2021, an Obata Natural from Finca San Antonio reached the final stages of the Nicaragua Cup of Excellence, showcasing the farm's commitment to excellence.

V60 Recipe:  Dose 15g/  Yield 270ml/ Time 3min