Journey Behind the Coffee
About the Producer/Farm
This coffee is produced by Don Mario and a network of small family farmers in the municipalities of Matiguás and Matagalpa, Nicaragua. Together, they have dedicated more than two decades to coffee cultivation, combining traditional farming knowledge with a growing commitment to sustainability and soil health.
The farms cultivate a blend of Arabica varieties, primarily Parainema, Marsellesa, Caturra, and Catimor, selected for their resilience and cup quality. Working collectively through a cooperative model, the producers focus on long-term environmental stewardship through regenerative farming practices. These include maintaining ground cover for soil conservation, encouraging biodiversity through beneficial microorganisms, minimizing agrochemical inputs, and prioritizing manual weed management.
Quality is carefully managed throughout harvest and processing. Cherries are selectively picked at peak ripeness, followed by flotation sorting to remove defects and ensure consistency. The coffee is then dried under the Nicaraguan sun and undergoes meticulous hand-sorting before export. Even the by-products of production are repurposed, with coffee pulp and mucilage returned to the land as natural soil amendments and fertilizers.
Region / Terroir
Grown between 950 and 1,100 meters above sea level in the department of Matagalpa, this coffee reflects one of Nicaragua's most respected coffee-producing regions. Matagalpa's mountainous landscape, fertile soils, and favorable climate have made it a cornerstone of the country's coffee industry for generations.
The combination of elevation, steady rainfall, and warm tropical conditions creates an environment well suited for producing coffees with balance, sweetness, and approachable complexity. Through the careful work of local farming families and the unique character of Matagalpa's terroir, this coffee expresses the region's longstanding reputation for quality and craftsmanship.