Nicaragua Coffee Release - Vista al Cielo

Coffee/Farm: Vista al Cielo

Cup Score: 88

Cup profile: Mango, pineapple, cacao, cream, brown sugar

Altitude: 1350-1450

Process: Honey

Location: Ocotal, Nueva Segovia

Varietal: Caturra, Red Catuai

After the beautifully bonkers Ombligon (now OmbliGONE selling out faster than Oasis tickets), we have a light to medium Nicaraguan roast. With a creamy, smooth body it works well with espresso but the tropical fruits lends itself to a filter brew too.

The Story:

Cafetos de Segovia, established in 2015 by sisters Ana and Martha Albir Sotomayor, represents the third generation of a family deep 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.

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.

Vista al Cielo farm is owned by Martha Lucia Albir Sotomayor, who acquired it in 2022 through purchase. Located in the Los Arados community, Los Volcancitos sector of Nuevo Segovia, the farm spans 3.53 hectares with an average yield of 10 quintals of coffee per hectare. The farm sits at an altitude of 12350-1400 meters and cultivates Caturra and Catua Rojo varities on sandy loam soils. The Vista al Cielo lot is cultivated at altitudes between 1350 and 1450 meters on a 3.53-hectare plot. The farm uses eco-friendly practices, providing shade with forest species, fruit trees and bananas.

The Vista al Cielo lot is cultivated at altitudes between 1350 and 1450 meters on a 3.53-hectare plot. The farm uses eco-friendly practices, providing shade with forest species, fruit trees and bananas. Regular pruning and shade management improve plant health and only ripe cherries are manually harvested.

After selection the cherries are floated and repulsed, then packed in plastic bags and macen sacks, and fermented for 36 hours before being sent to the processing facility. The coffee is transported in plastic bags and macen sacks, ensuring cleanliness throughout the journey.

At the dry mill, the coffee is dried on African beds under covered structures (micro-tunnels), never touching the ground. Once dried, the coffee is stored separately in designated areas within the warehouse, always in new plastic bags and macen sacks. The coffee is then rested for around a month, hulled classified and packed in jute sacks and Ecotact bags ready for export.

Vista al Cielo farm supports. various social and environmental initiatives, promoting sustainability in all aspects. They support educational social projects within the community, providing school supplies to primary school children.

We hope you enjoy the latest roast as much as we do.

Love,

Fika