2 - El Porvenir - Nicaragua 2025

The history of the farm dates back to the 1950's when I already had established coffee plantations, and was owned by my paternal grandfather, then passed into the hands of my father, and from 2002 to date it is my property and I am working it with financing from the national bank.

From 2002 to date, with the great attack of rust in Nueva Segovia and currently with the high production costs, lack of labor and climate change, we are improving our plantations, looking for very good adaptability to the micro climate of the farm, with the objective of cultivating varieties with excellent cup quality and naturally stronger plants, to mitigate the damage caused by climate change and have greater resistance to disease.

This variety of Pacamara Amarillo -new to the farm- I planted it in 2019 to evaluate its behavior, and so far, although it is very little time, we are having excellent results from the first years of life that showed great strength in its development and resistance to the ups and downs of the climate and diseases. Since its first harvests, which were of very little volume, it has presented excellent quality.

Since these first results that the variety presented in this microclimate, we are working on increasing a little the areas of this variety, making a substitution of varieties, and thus being able to offer in the future a little more volume of this same variety. Currently the plantation is entering full production.

Generally, we do the cutting from January to March, it is received and transported in sacks to the Wet Mill.

Almost every year, due to the characteristics of the area, we have to face extra efforts during the harvest season due to excessive rains and the clay soil conditions on the road.

The process continues in our Wet Mill, which we do in another farm, in Dipilto, this process consists of washing the cherries with water and making a selection by density, and then moving to the drying area.

During the drying process, the coffee is received in African beds trying to leave a uniform thickness of coffee, then on the floor and generally after 30 days of working very carefully and carefully this coffee is already at our optimum humidity which is 9.5 to 10.5 degrees, for its storage, tasting and order of transfer.