About the coffee
- Cupping notes: Silky body, sweetly delicate acidity, notes of dark chocolate, red apple, and orange
- Cultivation: Mountain grown in the Jinotega in northern Nicaragua.
- Altitude: 3,200-4,500 feet
- Processing Method: Fully washed, sun-dried on patios and guardiolas
- Varieties: Caturra, Catuai, Bourbon, Catimor
About the people who grow it
Photos supplied by Royal Coffee NY
This coffee is sourced from family-owned farms organized around Cooperativa Multifuncional Family Coffee R.L. (COMULFAC), a cooperative founded in 2013. COMULFAC members live within the department of Jinotega, Nicaragua. Farmers cultivate coffee on farms that average 4 to 100 acres in size and they use their own micro-mill to process harvested cherries, which allows for meticulous care in depulping, fermenting, and drying the coffee. COMULFAC was established with assistance from J&M Family (a privately-owned export company in Jinotega), which has been purchasing coffee from these farmers for several years. The idea behind establishing a cooperative model was to help the farmers organize their efforts and combine their resources to develop social projects aimed at improving the quality of life in their communities.
The mountainous region in Northern Nicaragua is rich in volcanic soils, as well as lush forests and natural vegetation, making it a favorable region for coffee cultivation.
The mountainous region in Northern Nicaragua is rich in volcanic soils, as well as lush forests and natural vegetation, making it a favorable region for coffee cultivation.