In the northern reaches of the Nicaragua is the region of Nueva Segovia, bordering Honduras with high mountains ideal for coffee production. It is here, in the town of Los Angeles, San Fernando where Finca Los Angeles is situated. The farm has been in the Martínes family for 50 years and is currently managed by Tatiana Agurcia Martínes and his team. There is even an agronomist that maintains the health of the trees and land. 

Varietal: Caturra

Processing: Fully washed

Altitude: 1,450m

During the harvest, the cherries are carefully handpicked on the steep slopes and delivered to a processing area located on the farm. This lot underwent the Fully Washed method, which begins with the cherries being sorted for quality and submerging them in a tank of water to remove the floating cherries. After sorting, the cherries are pulped to remove the external fruit, and fermented in piles for 18 hours. After fermentation, the coffee is delivered to the Cafetos de Segovia mill, located 56 kilometers away, where they will be dispersed on raised beds to dry in the open sun for 12 days. This process includes a mix of sun and shade drying, depending on the moisture content. Once the ideal moisture content is reached, the coffee is bagged and rested in a warehouse before being hulled and exported.