Nicaragua

Finca El Cipres spans over 21 hectares in the heart of the Nicaraguan forest. Founded in 2000 and converted from a ranch to a coffee plantation in 2004, it is now a shining example of sustainable agriculture. Isacio Javier Albir Vìlchez chose to dedicate himself to coffee cultivation to help regenerate the local vegetation and preserve the native conifer forests.

Today, the finca employs local workers, with the goal of producing high-quality specialty coffee while supporting the community. The coffee plants grow in the shade of taller trees, in symbiosis with the surrounding nature. The coffee cherries are harvested exclusively at peak ripeness and carefully hand-selected.

Once brought to the wet mill, the cherries are cleaned and sorted by flotation using recycled water, then dry pulped. This is followed by approximately 36 hours of fermentation, necessary to soften and remove the remaining mucilage. After fermentation, the coffee is thoroughly washed, transferred to raised African beds for sun-drying, and closely monitored to ensure even dehydration until the ideal moisture content is reached.

The processing water, rich in mucilage, is collected in settling tanks and treated, thus reducing environmental impact. In addition to the washed process, the finca also experiments with natural processes and anaerobic fermentations on other lots.

The Parainema variety, originally from Honduras and highly valued in Nicaragua for its disease resistance and distinctive qualities, gives this coffee a unique profile. A coffee that brings together sustainability, social commitment, and a complex, captivating cup.

In espresso, this coffee offers a smooth and velvety body, with notes of cocoa blending with a gentle plum acidity and a sweet almond finish.

When tasted following the SCA cupping protocol, this coffee scored 84.25 points.