16 - Los Congos - Nicaragua 2026 (Dry)

In the mountains of El Pibanate in Mozonte, Nueva Segovia—nestled within the Dipilto-Jalapa Cordillera and a privileged microclimate at an altitude of over 1,500 meters above sea level—the coffee of Finca Los Congos is born. Leyman Aaron Blandino Romero’s story began as a child, inspired by his parents and grandparents, who were coffee farmers themselves and taught him the value of the land and hard work. Coming from a humble family, he found in coffee not just a way to move forward, but a passion that today transforms into specialty coffees with their own identity and deeply rooted Nicaraguan origins.
With just six years of working his farm, Leyman managed to stand out in the Cup of Excellence Nicaragua, achieving an impressive Rank 10 with an Anaerobic Natural process. This recognition marked a turning point in his story, proving that behind a small family farm lies an extraordinary dedication to quality. Every lot is meticulously crafted, from the hand-picking of the cherries to prolonged, controlled fermentations, highlighting complex, fruity profiles and an exceptional sweetness that makes his 'Pink Bourbon' coffee truly unique.
Finca Los Congos represents much more than coffee; it is a connection between nature, family, and tradition. Surrounded by wild flora and managed entirely by his family, the farm preserves a deep respect for the land while embracing innovation and new varieties such as Geisha and African single-origins. To Leyman, his coffee is 'Exceptional' because every cup reflects the character of the terroir—a combination of Nicaraguan soil, climate, variety, and the human element—along with the dream of a family that believes in sharing the name of Nicaragua with the world through exceptional coffees