11 - La Bendicion - Nicaragua 2026 (Dry)

I am Sergio David Jarquín García, and I grew up surrounded by coffee plantations in the mountains of Mozonte at an altitude of 1,500 meters, where Finca La Bendición is located. It is here that our coffee is produced, and where I learned from a very young age the value of hard work, discipline, and the effort required to produce a quality coffee. For me, coffee is not just an economic activity; it is a passion that is part of my life and my family's history. Over the years, I understood that behind every cup lies a process full of dedication, patience, and commitment, and that is what drove me to constantly seek excellence in every stage of production.
For three years, I participated in the "Cup of Excellence Nicaragua" with the dream of qualifying for the international stage. It was not an easy path; there were moments of pressure, difficult results, and a lot of sacrifice. However, each experience taught me something valuable and strengthened my desire to keep improving. This year, 2026, represents one of the most important moments of my life as a producer because, after years of perseverance, we finally managed to qualify. This micro-lot was crafted with extreme care: from the rigorous selection of ripe cherries to the strict control of the processing and drying, every detail was carried out with discipline and respect for the process. I believe that what makes my coffee special is the constant dedication, the cleanliness in every stage, and the passion behind every single bean.
This recognition represents not only a personal achievement but also a source of motivation for my family and my community. Behind every cup is the effort of many people who have believed in this dream and have worked alongside me to make it a reality. Furthermore, this opportunity allows us to show the world the enormous potential of Nicaraguan coffee and open doors to new international markets. My message to other producers is to never stop believing in the potential of their coffee. The path may be full of difficulties, but perseverance, passion, and commitment always bear fruit. As I describe my coffee: "A coffee built with perseverance, passion, and respect for every process.