Maria Eugenia - La Huerta

Maria Eugenia manages her La Huerta by Cerro Mogoton, one of Nicaragua’s tallest peaks. On just 5 hectares of land, she grows Caturra, Red and Yellow Catuai, Bourbon, Typica, and Java coffee varieties amongst the shady guava and lemon trees. The farm is small enough for the family to manage without additional workers.

Washed coffees are processed at the farm, the cherries are floated and pulped on-site after harvesting. The wet parchment is then transported to Cafetos de Segovia in Ocotal if the coffees require further processing.

Cafetos de Segovia is a family owned and operated dry mill that is surrounded by coffee farms. It was established in 2015 by a local family who sought to add value to traditionally low regional prices. The mill processes up to 30,000 kgs daily.

Coffees from La Huerta that are not washed are processed at Bridazul. Created by Claudia Lovo and Tim Willems, Bridazul supports a handful of farmers, focusing on sustainable agriculture practices.

melon | blackberry | vanilla