Four farms, one family
In the mountains of Nueva Segovia, Nicaragua, where our family has grown coffee for four generations.
Finca Mirjam
Dipilto, Nueva Segovia, NicaraguaThe largest of our own farms and the one where we try things first. Twenty seven hectares of shaded coffee with three and a half hectares of native forest left untouched, four varieties planted side by side, and around sixty people picking during the harvest.
Because the farm is ours, we can afford to get a small lot wrong. The selective fermentation trials for our 2026 micro-lots are running here.
- ProducerMartha Lucía Albir Sotomayor
- Altitude1,200 to 1,350 m
- VarietiesMaracaturra, Red Catuaí, Yellow Catuaí, Catimore
- ProcessBy lot, with selective fermentation trials for 2026
- HarvestDecember to March
- RecognitionTop 10 in Cup of Excellence Nicaragua, several editions
Finca La Picona
Picona mountain, Dipilto, NicaraguaSeven hectares on a single mountain, the highest and smallest farm we work, and the one planted with the varieties nobody plants for yield: Sidra, Java, Parainema and a young Geisha block.
Everything here is dried as whole cherry, 48 to 72 hours of fermentation and then 28 to 32 days on raised beds. It is slow, it ties up space, and it is the reason the cup tastes concentrated rather than loud.
- ProducerMartha Lucía Albir Sotomayor
- Altitude1,250 to 1,400 m
- VarietiesMaracaturra, Parainema, Sidra, Java, Catuaí, Geisha
- ProcessNatural, 28 to 32 days on raised beds
- HarvestDecember to March
- RecognitionTop 10 in Cup of Excellence Nicaragua, several editions
Finca Bethania
Macuelizo, Nueva Segovia, NicaraguaPlanted in 1991 and run today by two sisters, Ana and Martha Albir, the third generation on this land. It is the only one of the four where the coffee grows inside preserved native forest rather than under planted shade, and it reaches the highest altitude of the four.
The lot we bring over is the Java, dried as whole cherry on shaded patios. It is the most floral coffee of the four, jasmine and vanilla with a light, silky body.
- ProducerAna and Martha Albir
- Altitude1,250 to 1,500 m
- VarietiesJava, Red Catuaí, Yellow Catuaí, Maracaturra, Catimore
- ProcessNatural, whole cherry on shaded patios
- HarvestDecember to March
- RecognitionTop 10 in Cup of Excellence Nicaragua, several editions
Finca Agua Sarca
Dipilto, Nueva Segovia, NicaraguaSixty seven hectares, fifty six of them in coffee, farmed by Isacio Javier Albir Vílchez for more than thirty years. Seven varieties grow here, including Pacamara, Ovata and Marsellesa, which makes it the farm where we can compare the same process across very different plants.
It is also where the anaerobic work happens. The Red Catuaí lot ferments sealed before it goes on raised beds, and it is the darkest and most layered cup of the four.
- ProducerIsacio Javier Albir Vílchez
- Altitude1,150 to 1,400 m
- VarietiesRed and Yellow Catuaí, Maracaturra, Pacamara, Ovata, Marsellesa, Parainema
- ProcessNatural and natural anaerobic, on raised beds
- HarvestDecember to March
- RecognitionTop 10 in Cup of Excellence Nicaragua, several editions
Taste the farms
The easiest way to understand a farm is to drink it. Our single origins are roasted in small batches in Madrid, usually within days of shipping.