Our February Specialty Estate release takes us to the lush, high-altitude terrain of Nueva Segovia, in Nicaragua’s northern coffee belt, a region recognised for its exceptional cup quality and consistent performance in the Cup of Excellence. This month’s offering comes from Finca El Cipres, a 20-hectare farm owned by Isacio Javier Albir Vilchez, a producer whose work reflects both craftsmanship and care for the land.
Originally a cattle farm, Finca El Cipres began its transformation into a specialty coffee estate in 2004, when Isacio planted his first varietals and set out to build something meaningful. His focus on reforestation, soil health, and community employment has shaped the farm into a model for sustainable production. During harvest, local workers are trained in selective picking and processing, contributing to both quality control and community livelihood.
This lot features Parainema, a hybrid varietal developed for its resilience and clarity in the cup. Grown at 1400 MASL, the cherries are selectively hand-picked, fermented for 36 hours, and fully washed at the nearby Agua Sarca wet mill, where water is recycled and managed sustainably. After careful drying, the coffee is sent to Cafetos de Segovia, a regional mill known for its precision in microlot preparation.
The result is a beautifully structured coffee that offers both clarity and warmth. It opens with crisp citrus notes reminiscent of fresh lemon, followed by a rich undercurrent of chocolate fudge. The tangy citric acidity adds brightness and lift, while flavours of brown sugar and a honey-like sweetness bring depth and roundness to the finish. It’s a cup that’s clean, composed, and quietly complex, welcoming enough for everyday drinking, yet layered enough to reward close attention.
Whether brewed as a morning pour-over or pulled as a delicate espresso, this microlot offers a vibrant and balanced expression of Nicaraguan coffee. For those looking to explore origin character through nuance rather than intensity, this is a perfect place.