4 - Finca Paraiso - Nicaragua 2025

Second Generation Coffee Producer

In close collaboration with her father, Hipólito Acuña, Tari leads Finca El Paraíso with a focus on quality, consistency, and responsible agriculture. Together, they represent a new generation of Nicaraguan producers committed to long-term sustainability—economic, social, and environmental.

Location: Monzonte, Nueva Segovia Elevation: 1400–1800 m.a.s.l.

Total Farm Size: 45 manzanas (31.5 hectares)

- Coffee planted: 37.5 manzanas (26.25 ha) - Preserved forest: 7.5 manzanas (5.25 ha)
Farming model: Shade-grown under Pine, Guava, and Búcaro trees; combining coffee production with forest conservation.

Varieties Planted

- Gesha (5 mz / 3.5 ha)
- Jara (1.5 mz / 1.05 ha)
- Marsellesa (1 mz / 0.7 ha) - Catuaí (22 mz / 15.4 ha)
- Parainema (2 mz / 1.4 ha)
- Villa Sarchí (1 mz / 0.7 ha) - Sarchimor (5 mz / 3.5 ha)
Environmental Conditions

- 3 natural springs
- Clay loam soils
- Traditional washed and natural post-harvest processes
- Agroforestry system focused on soil health and water preservation
Social & Economic Sustainability

- 20 permanent workers
- 30 seasonal workers during harvest
- Long-term, stable employment with fair labor practices
- Managed by Javier López, who has been part of the farm for over 14 years
- Coffee is integrated into a broader family-led business network that contributes to economic stability in Ocotal
Cup of Excellence Lot Details

■ 4th Place, Nicaragua CoE 2025 Variety: Gesha

Process: Carbonic Maceration

Processing Facility: Bridazul

This Gesha lot was selectively harvested by the Acuña family and processed at the Bridazul wet mill using carbonic maceration. The cherries were delivered in coordination with the mill team, and the processing was designed to enhance the clarity, structure, and aromatic potential of the coffee.

Although the collaboration between the Acuñas and Bridazul is recent, it is grounded in mutual trust and a shared commitment to excellence—and continues to develop with consistency and care.