Sabio Coffee is a fully integrated, family-run operation in Nicaragua led by Enrique and Tania Ferrufino. Built around Finca Aurora as its main hub, Sabio controls production, processing, packing, and export across four farms, operating on 100% renewable energy and holding Rainforest Alliance certification. Their commitment runs deep into the surrounding communities, supporting 150 permanent jobs, 500+ seasonal workers, and over 20 communities near their farms.
Finca Aurora sits in the Matagalpa region at 1,200–1,400 m.a.s.l., receiving 2,800 mm of rainfall annually. This Geisha lot undergoes a carbonic maceration natural process: ripe cherries are floated, then sealed in a stainless-steel bioreactor with recirculating mosto for a 3-day fermentation, with pH, temperature, and brix levels monitored throughout. Cherries are then dried on raised beds for 35 days and rested for 14 weeks before hulling, both wet and dry milling completed on-site at Finca Aurora.
When our roasting team cupped this coffee, they described it as having good complexity and body, and found it to be a little bit nutty with nice sweetness throughout.
