NICARAGUA LOS BUCAROS 1KG
COFFEE / FARM:
APPLE AND COCONUT MILK, LOADS OF HAZELNUTS AND CACAO, LACTIC ACIDITY
CATURRA & CATUAI
ISACIO ALBIR, ANA M. ALBIR AND EUDORO GUILLEN
Los Bucaros is a blend of washed catuai and caturra coming from 3 different farms in Nueva Segovia: Agua Sarca, Las Hortensias and Los Pirineos respectively owned by Isacio Albir, Ana M. Albir and Eudoro Guillen.
- Isacio Javier Albir is the owner of the 87 hectare farm, Agua Sarca in the Dipilto area of Nueva Segovia. 20 hectares of the farm is a nature reserve which is wild forest with a river running through it. The other 60 or so hectares are planted with a whole host of varieties, including caturra, catuai, obata, marsellesa, parainema, geisha, java and maracaturra.
Isacio constantly experiments with new fermentation methods and farm management techniques.
- Ana and Martha’s father bought Las Hortensias in 1992 and Ana and Martha took over from their father in 2014.
Las Hortensias is located in the heart of the Dipilto area, one of the best-known coffee regions of Nicaragua with its own micro climate that is very favourable to high-end coffee production. The Dipilto mountain range was awarded the first coffee-related denomination of origin certificate in Nicaragua a few years ago. The harmony of the soil, the water, the fauna and flora of Dipilto provide the authentic character to the coffee produced at Las Hortensias.
Its owners pay particular attention to environment conservation and sustainable practices application, while delivering the highest quality possible. They grow Maracaturra, Marselleza and Catuai below shade provided by Bucaro, citrus trees like lemon and orange and Guava.
Ana and Martha are also very proactive in terms of processing, now mustering naturals, honeys, washed and anaerobic fermentation.
In 2020 Las Hortensias has achieved the 6th place in the renowned Cup of Excellence competition of Nicaragua.
- Eudoro Guillen Jarquin inherited the farm Los Pirineos, which is a 70 hectare estate, from his father, who bought it in 1965.
In the year 1979, Eudoro's father planted 170,000 caturra trees.
He created a wet mill at his farm, and experiments with longer fermentation times and natural and honey processing to improve the quality of his coffee.
The lot was made and processed in Ocotal at Cafetos de Segovia. It was called after a native tree from central America: Búcaro (purple coral tree), tall tree from the legume family that attracts hummingbirds, which pollinate its flowers.
Cafetos de Segovia is a dry mill located in Ocotal and surrounded by coffee land, making it easy for producers to deliver the wet parchment the same day as they harvest and process it.
In 2015, a local producer family realised that the prices paid for coffee cherries in the region were too low and that they could produce high-quality coffee on their own farm. They decided to create a dry mill to add value to their product, and that mill is now run by sisters Martha and Ana, along with their team.
The family own a few farms that were inherited from Martha and Ana’s father. Like many properties in the area (in the north, bordering Honduras), the story of the farms’ ownership is a complex one. From 1975-1979 the Nicaraguan revolution hit the entire country, but it was even more intense at the Honduran border, forcing the family to emigrate to the USA. They returned to Ocotal six years later to find that their house and much of their farmland had been seized by the government. Only the house was returned to them – they had lost more than 100 manzanas (70ha) of coffee farm.
The dry mill services their farms and greenhouse – which they built in 2020 to grow experimental lots and more delicate varieties – but also the coffee of some relatives and a few non-related producers from the area. In total, 47 other producers work with Cafetos de Segovia. During peak harvest, up to 300 quintales per day is delivered to the mill, which has a drying capacity of 3,000 quintales at any one time (1 quintal = approximately 46kg green beans). Up to 30 people work at the mill during the season.
Most of the coffee is delivered as wet parchment or cherries and 80% of the lots are washed. The drying is usually started on a patio, in the shade for 5-6 days and then in full sun. All patios are covered with black net so that the coffee is not laid directly on the floor. Shade drying is necessary as the sun hits hard at this lower altitude (less than 900masl). The naturals are moved every 3-4 hours and the coffee is piled during the hottest hours of the day.
Cafetos de Segovia submits lots to the national Cup of Excellence every year, and always ranks highly.