Nicaragua Los Nubarrones


Notes: Apples, pear, stone fruits with a floral finish
Origin: Nicaragua
Process: Natural
Location: El Avion, in Quisulí Arriba, Mosonte, Nueva Segovia
Variety: Java
Altitude: 1590m
Bag size: 250g & 1kg

Finca Los Nubarrones is owned by Mariano Rafael Montealegre Callejas since 2010, acquired through purchase. The farm is located 5 kilometers west of El Avion, in Quisulí Arriba, Mosonte, Nueva Segovia, with the GPS coordinates: 16 P 562821 1519631.

On this farm, three permanent workers are employed, and during the harvest and collection period, which takes place from December to April, the number of employees increases to 12. Los Nubarrones spans an area of 9.5 hectares and yields an average of 12 quintals of cherry per hectare. The coffee variety grown is Java, cultivated at altitudes ranging from 1450 to 1700 meters on sandy loam soil.

As for the specific lot, it is located at an altitude of 1590 meters. This lot covers the entire 9.5 hectares of the farm and also grows Java coffee. The cultivation process is eco-friendly, with the farm providing shade through forest, fruit, and musaceae species. Low-intensity pesticides and organic and synthetic fertilizers are used. The coffee plants are pruned to improve their tissue and shade is managed to increase light infiltration. Only mature coffee beans are harvested.

After the selection of the lot to be harvested, coffee is collected when the fruit is mature. Post-harvest, the beans are measured, selected, floated, packed, and sent to the dry coffee mill in plastic bags and macen sacks. The coffee is processed in the dry mill and spread on African beds for drying, covered with a roof inside a microtunnel, ensuring the coffee does not touch the ground and is moved with PVC rakes. Once dried, the coffee is stored in a special area inside the warehouse, separate from other coffees. The coffee is always stored using new plastic bags and macen sacks.

For export, the coffee is lifted from the patios with a humidity of 11 to 11.5% and stored for around a month. Afterwards, the coffee is hulled and classified according to the customer’s preparation requirements and packed in jute sacks and Ecotact bags.

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