Specialty coffee shop

Popis kurzu

This micro-lot is a natural processed Marselleza varietal, obtained from the hybridization of Sarchimor and Caturra. It is sought after for its superior cup quality and its resistance to leaf rust, having a better bean conversion from cherry to green bean.

The farm is difficult to access and during the harvest, the bags need to be carried by workers approximately one km to reach the nearest gravel road for further transportation to the dry mill. Because of the altitude, the harvest in San Miguel takes place a bit later in the season, from January to March. Doña Johana, an agronomist, manages the farm. Since 2014 the year in which Mario Jose Ortez acquired the farm, a lot of renovations have been made, including the addition of new varieties trying to replace old Catimor trees with Catuai, Caturra and Maracaturra. The trees grow in the shade of fruit and pine trees. 5.5 hectares of the farm have been recently renovated with seedlings. Doña Johana keeps trying new methods on the farm to get the best quality and the best yield possible. They usually process the cherries as washed, naturals and honeys but have started recently to experiment with anaerobic fermentation processes as well.

The wet parchment or cherries are then taken to Cafetos de Segovia in Ocotal, an hour away from the farm. Cafetos de Segovia is a dry mill located in Ocotal and surrounded by coffee land, making it easy for producers to deliver the wet parchment the same day as they harvest and process it. In 2015, a local producer family realized that the prices paid for coffee cherries in the region were too low and that they could produce high-quality coffee on their own farm. They decided to create a dry mill to add value to their product, and that mill is now run by sisters Martha and Ana, along with their team.