Taste: Milk chocolate | Biscuit | Orange | Clean | Buttery finish
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Brew methods: Filter | Immersion
Varietal: Caturra, Red Catuai
Process: Washed
Origin: Ocotal, Nueva Segovia, Nicaragua
Altitude: 1400 - 1500 MASL
Owner: Ana and Martha Albir Sotomayor
Farm Info:
Cafetos de Segovia, established in 2015 by sisters Ana and Martha Albir Sotomayor, represents the third generation of a family deeply rooted in coffee farming in Nicaragua. Their mission was to process and export high-quality coffee from their farms and other local estates. Today, the cooperative boasts over 40 seasonal workers, including 19 women from the Mozonte region, and employs eight permanent staff members.
Annually, Cafetos de Segovia exports 6,000 quintals of coffee (approximately 272,500 kilograms). The main office is located at Km 231, Carretera Ocotal - Jalapa, 300 meters north of Ramamesa, Mozonte, Nueva Segovia, Nicaragua. The cooperative includes Finca Agua Sarca, Finca El Naranjal, and Finca Santa Helena.
The cooperative provides its members with technical assistance, continuous quality improvement training, and financial support for farm enhancements and harvest estimates. They hold HACCP certification under the Nicaraguan Institute for Agricultural Protection and Health (IPSA), ensuring the highest standards of sanitary and phytosanitary measures.
Lot Details:
This lot is a collaborative effort of three local farms from Dipilto. This lot reflects the collective dedication of these farmers to produce exceptional coffee.
Finca Agua Sarca: 56.33 hectares, yielding approximately 14 quintals of coffee per hectare.
Finca El Naranjal: 4.23 hectares, with an estimated yield of 12 quintals per hectare.
Finca Santa Helena: 3.52 hectares, producing around 14 quintals per hectare.
Cultivation Details
Grown at altitudes between 1400 and 1500 meters above sea level on sandy loam soils, the lot consists of caturra and red catuai varieties. Harvested from November to March, these coffees are cultivated under shade, with synthetic fertilizers and composted coffee pulp used to enrich the soil. The farmers employ manual harvesting techniques, focusing on selecting ripe cherries. They maintain robust pruning schedules, manage shade trees, and implement pest and disease control using eco-friendly products.
The harvested cherries undergo manual selection, floating, and depulping without water. Fermentation occurs in concrete tanks for 18 to 24 hours, followed by washing in channels and quality sorting. The wet parchment is then transported to Beneficio Seco Cafetos de Segovia for drying. Initially dried on patios with mesh and coffee husks, the parchment coffee is later moved to covered patios for further drying until it reaches an optimal humidity level of 11.5%. After drying, the coffee is stored, cupped for quality, and classified before being bagged and prepared for export.
Cafetos de Segovia engages in various social and environmental initiatives, supporting community development and sustainable farming practices.
Farmers are paid based on the quality of their coffee. The cooperative collects coffee directly from farms, offering better prices for parchment coffee. Farmers can sell immediately or store their coffee for future quality assessment and higher pricing.
The primary challenges include climate change, high production costs, and limited financing for small producers.
The cooperative aims to continuously improve farm productivity while adhering to eco-friendly standards.