I live in a region called Brujil, Nueva Segovia. I started the farm myself back in 1973 with my own resources I began with 5 acres at first, then in 1975 I planted 10 acres, then I got a bit of funding with a program with the National Bank of Nicaragua where I was able to plan another 5 acres and from there on I have done it with my own Money.

Great effort is put from the beginning of production until the end in order to ensure the best coffee beans we can get. It’s been more than 10 years since I stopped using chemical fertilizers, only organic fertilizers that are being produced on the farm are now used. I gather my harvest in the months December through February in a traditional manner, the person that picks the coffee then transfers the coffee on his back. The water is completely clean; fermentation lasts 36 hours after and later it is transferred directly to the mill. The coffee exporter move the coffee to the vehicle to transported to the dry mill.

Number of employees in farm:
6 permanent 25 to 30 temporary during harvesting

Altitude:
1200 above sea level