Nestled within the pristine Natural Reserve of Serranías Dipilto – Jalapa, three exceptional coffee farms collaborate to produce a blend that embodies the very essence of eco-friendly cultivation. In one of Nicaragua’s most biodiverse regions, coffee isn’t just grown—it’s nurtured, with profound respect for the environment. These farms are committed to preserving the natural habitats of local fauna and ensuring the protection of vital water sources and flora, all while producing coffee that tells a story of tradition, sustainability, and excellence.
This blend brings together the rich flavors of Catuaí and Caturra varieties, harvested from three distinct farms, each with its own unique history and character.
Farm El Naranjal, situated in the Loma Fría community within the municipality of Dipilto, spans 4.23 hectares. Owned by Martha Sanchez since 1991, this farm yields 50 quintals of green coffee annually. Martha’s dedication to sustainable practices ensures that every bean from El Naranjal carries the legacy of her commitment to the land and the craft of coffee farming.
Farm Las Naranjas, located in the El Pinabete sector of the Los Arados community in Mosonte, covers 3.9 hectares. Juan Carlos Herrera, who inherited this farm from his family in 1970, continues to honor the traditions passed down through generations. With an annual production of 40 quintals of green coffee, Las Naranjas stands as a testament to the enduring connection between the Herrera family and the fertile lands they’ve cultivated for decades.
Farm Los Angeles, in the Los Angeles community of San Fernando, is the largest of the three, with 21.13 hectares, 14.09 of which are dedicated to coffee cultivation. José Ivan Agurcia, who has owned the farm for over 50 years, produces 200 quintals of green coffee each year. This farm, passed down through the generations, is a symbol of the Agurcia family's deep-rooted passion for coffee farming and their commitment to preserving the environment.
These farms employ traditional shade-growing techniques, using a variety of forest species, native trees, and fruit plants to protect the coffee plants from the harsh sun while contributing to the biodiversity of the region. The farmers use organic fertilizers like compost and coffee pulp, and their careful manual harvesting ensures only the ripest cherries are selected. Each farm follows meticulous practices, including shade management, soil enrichment, and low-impact pest and disease control, ensuring that the coffee produced is not only of the highest quality but also a true reflection of the land from which it comes.
The three coffees from the farms of El Naranjal, Las Naranjas, and Los Angeles follow a specific process to ensure quality. Only ripe cherries are harvested, and any green, dry, or overripe berries are removed. The cherries are then floated to clean them thoroughly before being placed in a pile for 24 hours prior to pulping. After 24 hours, the coffee is pulped and left to ferment for 24 to 36 hours in fermentation tanks. Following fermentation, the coffee is washed with clean water. The drying process takes place at Cafetos de Segovia's dry mill, where the coffee is dried on raised beds or patios over 12 days. The coffee spends three days in the sun until it reaches 56% humidity, followed by eight days in the shade to reduce humidity to 42%, and a final day in the sun to reach 12% humidity. Humidity levels are monitored throughout the process to maintain consistency in the final product.
Cafetos de Segovia emphasizes the importance of transparency in their business model, aiming to create direct and fair-trade relationships between Nicaraguan coffee producers and international markets. This transparency is key to their mission of fostering a more equitable coffee supply chain, where producers are fairly compensated for their work and can continue to thrive in the face of global market challenges.
In addition to their focus on quality and sustainability, Cafetos de Segovia is also committed to social responsibility. The company actively invests in the communities where they operate, supporting educational initiatives and infrastructure projects that benefit the local population. By doing so, Cafetos de Segovia not only contributes to the economic development of the region but also helps to build a stronger, more resilient community around their coffee production.
