Find out more about Cafetos de Segovia

 

Cafetos de Segovia, established in 2015 by sisters Ana and Martha Albir Sotomayor, represents the third generation of a family deeply rooted in coffee farming in Nicaragua. Their mission was to process and export high-quality coffee from their farms and other local estates. Today, the cooperative boasts over 40 seasonal workers, including 19 women from the Mozonte region, and employs eight permanent staff members.

Annually, Cafetos de Segovia exports 6,000 quintals of coffee (approximately 272,500 kilograms). The main office is located at Km 231, Carretera Ocotal - Jalapa, 300 meters north of Ramamesa, Mozonte, Nueva Segovia, Nicaragua. The cooperative includes Finca Agua Sarca, Finca El Naranjal, and Finca Santa Helena.

The cooperative provides its members with technical assistance, continuous quality improvement training, and financial support for farm enhancements and harvest estimates. They hold HACCP certification under the Nicaraguan Institute for Agricultural Protection and Health (IPSA), ensuring the highest standards of sanitary and phytosanitary measures.

Agua Sarca Farm, situated in Nueva Segovia, Nicaragua, has been owned by Isacio Javier Albir V�lchez for over 30 years, having been passed down through his family. The farm spans 56.33 hectares at altitudes between 1200 and 1400 meters above sea level, located at Kilometer 250 on the Ocotal - Las Manos road, Dipilto.

The farm employs 25 permanent workers and expands its workforce to 85 during the harvest season, which runs from November to March. Agua Sarca cultivates various coffee varieties, including Caturra, Catua� Amarillo, Catua� Rojo, Maracaturra, Ovata, Parainema, Marcelleza, and Geisha, in sandy loam soil.

The coffee is cultivated using eco-friendly methods, with shade provided by forest species, fruit trees, and musaceas. The farm employs low-intensity pesticides and uses both organic and mineral fertilizers. Regular pruning, rejuvenation, desuckering, and shade management are practiced to ensure optimal growth conditions. Only mature coffee cherries are harvested.

At the dry mill, the coffee is dried on African beds covered within microtunnels, preventing any contact with the ground. The dried coffee is stored separately in designated areas using new plastic bags and macen sacks.

Once the coffee reaches a moisture content of 11 to 11.5%, it is stored in optimal conditions for about a month before being hulled and classified according to client specifications. The final product is packed in jute sacks and Ecotact bags, accompanied by the appropriate ICO certification.

The coffee from Agua Sarca is paid for based on quality, ensuring fair compensation for the farmers. The primary challenge faced by the farm is climate change, which has significantly increased production costs. Additionally, limited resources and financing pose further challenges. Despite these issues, Agua Sarca remains dedicated to producing exceptional coffee and is focused on improving its wet milling system for future sustainability and quality enhancement.

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• We use recyclable & CO2 neutral packaging
• Roasted fresh every working day
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