Introducing Our Latest Arrival: Nicaragua Las Morenitas
We’re thrilled to bring you our newest offering, Nicaragua Las Morenitas, a standout coffee from the Las Morenitas Farm in the Cerro Bonetillo, Jinotega region of Nicaragua and bursts with notes of raspberry, mango and chocolate.
Las Morenitas is one of seven farms in Jinotega and Matagalpa owned by Victor Robelo, under the Las Nubes group.
Acquired in 2011, the farm is predominantly planted with Caturra. Where Catimor once grew, it has since been replaced by Marsellesa, a promising new variety gaining popularity in Nicaragua and Mexico. A cross between Hybrido de Timor and Villa Sarchi, Marsellesa was selected for its excellent cup quality and resistance to La Roya (coffee leaf rust), and is also part of the WCR Verified program.
To ensure quality from the ground up, workers on the farm are paid 35% above the market rate, encouraging the return of skilled pickers during peak harvest. The farm operates as a team, with Engineer Ismael Gonzales playing a key role in daily operations.
Cherries are picked when fully ripe and packed into boxes to protect them from any damage. The coffee is processed on-site at the farm’s own dry mill, where they are spread on raised bends under the sun and can take around 40 days to dry.
Regular raking occurs, and is the perfect time to check and remove any defects. A resting period occurs, and finally the cherries are dry milled and bagged for export. With final quality control by Jeyson Chavarria, who cups each lot.
Their meticulous work has helped Las Morenitas earn recognition in the Cup of Excellence so we hope you enjoy this fabulous new coffee.