Nicaragua Finca Buena Vista

TASTING NOTES:

Macadamia, strawberry syrup, raisin

ROAST:

Medium Light

COFFEE PROFILE:

This exceptional Marsellesa microlot from the 6-hectare Finca Buena Vista Los Muros in Dipilto Viejo, Nueva Segovia, showcases proprietor Luis Bernardo Paguaga's meticulous approach to coffee cultivation. The distinctive profile emerges through an elevated natural processing technique featuring prolonged anaerobic cherry fermentation on raised beds. Developed in partnership with the influential Peralta family, whose expertise has significantly shaped specialty coffee production throughout Nueva Segovia, this Nicaragua La Entrada plot offering exemplifies the region's commitment to processing innovation and varietal expression.

The Region

Finca Buena Vista Los Muros lies in Dipilto Viejo within Nicaragua’s Nueva Segovia Region, near the Honduras border. This area’s rich, forested mountains create ideal conditions for exceptional specialty coffee. While Nicaragua has a deep-rooted coffee tradition, recent years have seen it rise in prominence thanks to influential producers like the Peraltas. Nueva Segovia features some of the country’s highest coffee-growing altitudes, with stunning yet rugged landscapes of rolling hills and dense forests often shrouded in mist, making it a truly unique coffee origin.

The Process

This lot is produced through a natural method featuring extended anaerobic fermentation. Ripe coffee cherries are carefully selected, washed, and sealed in 450L airtight tanks, fermenting without oxygen for up to 72 hours. To keep fermentation slow and steady at around 15°C, the tanks are submerged in water-filled pools, reducing spoilage risks. After fermentation, cherries move to the dry mill, where they dry for up to 30 days. Initially laid out in a single layer for three days, they then shift to covered raised beds, hand-turned thrice daily to ensure even drying and prevent mold or over-fermentation.