Nicaragua – Bethania Washed

 16.33 49.05

Country: Nicaragua
Region: Macuelizo, Nueva Segovia
Processing station: Finca Bethania
Altitude: 1250 -1500 m.a.s.l.
Varietal: Maracaturra
Processing: Washed

Taste: Green Apple, Yellow fruit, Hazel nut

Ana and Martha Albir are the third generation of coffee producers from Nuova Segovia where their great grandfather established a coffee farm in 1930.
Today the family owns several coffee farms which were established by Ana’s and Martha’s father. Like everything else in Nicaragua also coffee farms, mainly farms in the border area with Honduras, have an interesting story behind them. Revolution between 1975 and 1979 hit the entire country but the border area was hit the most and thus forced the family to move to the United States. After six year in exile they returned home to discover that most of their land was captured by the central government. The only thing they got back was their house.

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PRODUCER

Finca Bethania was established in 1991 in the Nuova Segovia region nearby town called Ocotal in the northern part of the country. On 42 hectares sisters grow varieties such as caturra, maracaturra, catuaí, catimor and java.
Until 2015, the family sold their cherries to a local processing station, but after careful consideration and dissatisfaction with the purchase price per kilogram, the sisters decided that it would be better for them to build their own processing station in Ocotal.
With this step, they were able to increase the quality of processing, allowing them to sort coffee by lot (according to harvest days or part of farms) and thus increase the selling price of their coffee.
The Cafetos de Segovia processing station not only processes coffee from Ana and Martha’s farms, but also processes coffee from 47 neighboring farmers. At the busiest time of harvest, 30 people work at the processing station, who can process and dry 3,000 quintales of coffee at a time (1 quintal = 46 kg).

PROCESSING

About 80% of the coffee is processed here by the washed method. Most farmers deliver coffee that has already been depulped in so-called wet parchment. However, some transport whole cherries, so Cefetos de Segovia has control over the all stages of processing
After depulping, the coffees are spread on a concrete patio, which is covered with black mesh, so that the coffee does not lie directly on the concrete. Drying begins with 5 – 6 days in direct sunlight and then the coffee is moved to patios, which are shaded from the top so that it is not exposed to direct sunlight. The employees of the processing station move the coffee every 3 – 4 hours, as the sun is really strong at this low altitude (less than 900 m) and could cause the cracking of the parchment (outer shell), which carries the consequent risk of taste defects.

VARIETY

From Finca Bethania we have chosen Maracaturra for you, which is a hybrid of Caturra and Maragogype varieties. Large beans and leaves are typical for this type of coffee tree. Caturra line delivers great taste and production abilities.
Maracaturra first appeared in the 19th century in Brazil, where it is most widespread, along with Nicaragua and El Salvador.

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