Organic Nicaraguan Nueva Segovia "El Jicaro"- Fair Trade

Organic, Fair Trade, Made with 100% whole bean Arabica coffee

Notes of caramel, cocoa, creamy well balanced with above average body, roasted medium

Available in 16oz, 12oz & 5 lb bags

Elevation: 1200 to 1300 meters

Varietals: Bourbon,Caturra

Milling Process: Fully Washed

Drying Process: Patio and solar dried machine

When coffee is cultivated and harvested from small family owned farms, exporters play a critical role in ensuring quality and fairness. Cafetos de Segovia is an export company in Nueva Segovia established in 2015 by two sisters (Ana y Martha Albir Sotomayor) with a focus on transparency so that importers and roasters can have the best access to information all the way to back to the farm level. This lot, called Nueva Segovia because it was sourced from the department of Nueva Segovia, is traceable to 5 farms (Finca La Cascada with 15 hectares in the municipality of Jalapa owned Elvin Ponce, Finca San Miguel with 10 hectares in the municipality of San Fernando owned by Johanna Amador, Finca Agua Sarca with 60 hectares in the municipality of Dipilto owned by Isacio Albir Vilchez, Finca Las Naranjas with 8 in the municipality of Mozonte owned by Juan Carlos Florián, and Finca Bethania with 29 hectares in the municipality of Macuelizo owned by Ana y Martha Albir). Coffee cherries are picked, hand sorted, depulped, fermented for 24 hours, washed, and density sorted in classification channels at each individual farm. Wet Parchment is then transported to Cafetos de Segovia’s drying facility and slowly dried to 10.5 percent. This step takes the burden of drying infrastructure and labor costs off of the farmers and also ensures more uniform and gentle drying using shade cloth to control temperatures. Cafetos de Segovia also has a dry mill facility to prepare coffee for export, which ensures traceability and quality control through the entire process.