Nicaragua La Porra

Red Apple, Nectarine, Nougat


3 in stock

Country/Region: Nicaragua / North San Rafael

Varietal: Maragogype

Processing: Fully-Washed

Elevation: 1250 - 1300 m.a.s.l.

We Taste: Red Apple, Nectarine, Nougat

Nicaragua, known as the country of lakes and volcanoes, is a prime location for high-quality coffee production due to its fertile soils and diverse microclimates. Coffee cultivation in the country began in the 1800s with Spanish colonialists. In the 20th century, due to political unrest, civil war, and destruction from Hurricane Mitch in 1998, coffee farms were abandoned, impacting the already vulnerable economy of the second poorest country in the Western Hemisphere.

To rebuild the industry, coffee cooperatives like CAFENICA (The Nicaraguan Association of Smallholder Coffee Cooperatives) were formed, providing small producers with market access, stable incomes, and resources for efficient coffee production. Today, coffee is a crucial source of livelihood for around 45,000 families in Nicaragua, contributing 8% of the country's exports. Notably, nearly 95% of coffee production occurs under the shade of native and exotic trees, supporting biodiversity and soil health.

Finca La Porra, located in the Yalí hills mountain range, is a family-run coffee farm with over 90 years of history. The farm was passed down though generations, and the current owner Byron Ocon grew up immersed in the world of coffee. Surrounded by lush vegetation and diverse wildlife, the farm practices sustainable methods, including careful water use during coffee processing.

By prioritizing environmental conservation and sustainable practices, Finca La Porra aims to protect its diverse ecosystems and wildlife, by ensuring the water used for processing is filtered before being returned to natural water sources. The coffee is shade-grown, under the canopy of tall trees such as bananas, plantains, citrus fruits and avocados.

Ripe coffee cherries are hand-picked, floated to removed lower quality floater cherries, and then pulped to remove the skin. The coffee is left to ferment in water for 17 hours, and then pushed through washing channels for a final clean before drying on patios. After sun-drying for 7-10 days, the coffee is finally delivered to the dry mill for export.

Pro Tip

This coffee is roasted for filter; and is recommended for brewing using the V60, Chemex, Clever or other drip coffee makers.