17 - Bella Aurora - Nicaragua 2024

My dad started in 1945 buying a piece of land in Dipilto starting with a few blocks and I was born in 1957 and I remember that I used to go with him to the farm at that time there were very muddy roads and there was no road linking Ocotal with the hands and in the part of Dipilto the winters were very severe and we used a humble little jeep at that time that it was hard to climb up to a certain point and then walk on foot, Then he was able to climb on beasts and we were 7 and 8 years old and we climbed by the tail of the beast and that is how I grew up learning about coffee. At that time my father was able to produce 400 quintals in 1979. Then in 1992 we took the initiative to grow coffee again and since then I took charge of the farm and we began to renew the coffee.  We have participated in the cup of excellence contests since the beginning, being a window to the world to make known the quality of our Dipilto coffee, the times that we have participated in cup of excellence, thanks to God in the first instance and the effort that is made in the entire chain of collaborators to always get to have a place in cup of excellence, This time we were among the first 20 places and it is good, it is a great work that CONATRADEC is doing to maintain the contest so that these Nicaraguan coffees can be maximized and this year we were among the best places and the times that we have participated with great effort we have been among the best.
The varieties that I manage are the caturra and the one that won is a Maracaturra, and we have learned to manage the farm very carefully, our agricultural work in the zone that we are in cannot be mechanized and our entire process is with manual labor. It is always a challenge, it is a joy of course it is rewarded your effort has a place and that definitely the collaborators know that everything starts from the farm and cultivation is essential, our coffee is grown under shade working hand in hand with the environment. It is important to mention that in the farm I have the whole process, the traceability and from the farm the coffee arrives to our patios in a small family dry mill and after drying we keep it in parchment for its due rest, then it goes to the threshing process for later to a densimetric and as much care we work to give the best face to our buyers making our best effort so that the coffee arrives in the best way.

Today we have 46 manzanas with a production of approximately 1200 quintals and today we are part of the Starbucks network and we began to know the quality of our coffee and it was already being said that the coffees from the Dipilto zone were very good.