Where Every Cup Begins
Young seedlings grow under shade and careful supervision. Each plant is nurtured to stay strong and healthy. This is where every future cup starts.
Bruma - Espresso House Blend
Blend of Red Catuaí and Caturra, crafted through washed and natural processes, offering gentle sweetness and quiet harmony. A comforting everyday companion.
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Bruma brings together Red Catuaí and Caturra from our highland farms in Nueva Segovia. A blend of washed and natural lots, it shows clarity, sweetness, and a quiet sense of harmony in every cup.
It’s a calm, steady coffee — defined by chocolate depth and nutty notes, focused on comfort rather than brightness.
Bruma is crafted for everyday drinking: clear, clean, and quietly elegant.
Cocoa · Chestnut
A smooth, medium-bodied cup with soft sweetness and a clean, well-balanced finish.
Bruma is intentionally roasted to perform well in all common home methods — from moka pot to espresso or simple filter brews.
Expect a comforting sweetness and a clean, balanced cup regardless of how you prepare it.
We recommend resting the coffee for 5–10 days after the roast date to let the harsher notes fade and the sweetness, clarity, and true character of the cup fully develop.
Bruma - Espresso House Blend250g (~21 cups) / Whole Beans
Sale price€13,00
Bruma - Espresso House Blend
Finca Mirjam
A family farm located in the green hills of Dipilto, where forest, birds, and shade trees shape the rhythm of the land. Life here moves slowly, guided by balance and care.
Martha Lucía Albir & Martin Buhl |
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Dipilto, Nueva Segovia, Nicaragua |
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Red & Yellow Catuaí, Maracaturra, Caturra, Catimor |
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27 Hectares |
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1.200-1.350 masl |
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December to March |
Land of Volcanoes and High-Altitude Coffee
Nicaragua sits at the centre of Central America and has become known for producing clean, high-altitude arabica coffees. Volcanic soils, mineral-rich land, and a mix of tropical and mountain microclimates create ideal conditions for sweet, balanced cups with bright acidity.
Across the country’s 130,000 km², coffee plays a major economic role, with around 140,000 hectares under cultivation and more than 500,000 people depending on the sector. Over 90% of Nicaragua’s production is arabica, grown mainly in the cooler northern regions.
With extraordinary biodiversity — forests, volcanoes, lakes, and wildlife — the country shapes coffees with distinct character and depth.
Home of Nicaragua’s Most Awarded Micro-Lots
Nueva Segovia is Nicaragua’s most prestigious coffee region. Home to 12 coffee districts, 267,000 inhabitants, and over 5,000 farming families, the area cultivates roughly 21,800 hectares of arabica at high elevations.
Its cool climate, mountain winds, and fertile volcanic soil have made it famous for micro-lots with great sweetness, clarity, and complexity. Varieties such as Caturra, Catuaí, Catimore, and newer genetics like Maracaturra, Java, and Geisha thrive here.
The region contributes 14% of Nicaragua’s national production and consistently produces some of the country’s most awarded coffees.
Journey Behind the Cup
Coffee process from Seed to Sip
Only the Ripest Cherries
Our pickers select cherries one by one. Only perfectly ripe ones make it through. This careful harvest ensures quality in every lot.
Transforming Fruit Into Coffee
Cherries are pulped, washed, or dried with precision. Each method shapes clarity, sweetness, and texture. This step defines the coffee’s character.
Bringing Flavors to Life
Roasting balances heat, timing, and intuition. Every bean reveals bright, sweet, or deep notes. This moment unlocks the coffee’s full expression.
Turning Craft Into Ritual
Brewing highlights different sides of the coffee. Water, temperature, and technique work together. This is where precision meets creativity.
From Our Hands to Yours
The final moment: aroma rising, flavors unfolding. A cup shared with friends, customers, or simply yourself — this is the journey completed.
Be part of the Journey