Los Andes in the Filter Subscription
Our new Subscription Filter from Nicaragua shines with bright citrus acidity opening the cup and evolving into delicate stone-fruit aromas of ripe peach. On the second sip a gentle milk-chocolate sweetness bathes the palate softly, followed by a lingering, nutty finish reminiscent of orgeat — a slightly perfumed almond flavour. Clean, balanced and elegantly rounded.
About the farm
Finca La Pavona — also known as Finca Los Andes — is a coffee farm in the Jinotega region of Nicaragua. Established in 2003 by Ulrich Salamun this farm produces high quality coffee varieties such as Red Catuai, Caturra and Pacamara. The coffee is hand-picked, pulped, fermented, washed and pre-dried on the farm. It is then transported to a family-owned dry mill for sun drying, the beans are then rested for six weeks before being hulled and prepared for export.
About the region
This is Nicaragua’s coffee powerhouse, producing half the country’s beans. Sitting at elevations between 1,188 and 1,798 masl, Jinotega enjoys cool temperatures, consistent rainfall and rich volcanic soil. The higher altitudes give this region its nickname «City of Mists.» It’s the ideal terroir for growing SHB/SHG (strictly hard beans/strictly high grown – from 1600masl) beans, with sweeter, complex flavous. Popular varieties here include Caturra, Bourbon and increasingly, Catimor for rust resistance.
About coffee in Nicaragua
Coffee isn’t native to Nicaragua — but ayy, did it find a home here! Spanish Catholic missionaries first introduced Arabica plants to the country in the 1790s via Costa Rica and Colombia. The northern highlands became ground zero for the ensuing Nicaragua coffee boom. By the early 1900s, coffee was Nicaragua’s top export. However, political instability put a spanner in the works. An outright civil war in the 1980s hit the coffee industry hard. Consequently, the government nationalized many coffee farms, robbing producers of their livelihoods. In addition, this war disrupted traditional trade routes, leading to a US trade embargo. This cut off Nicaragua’s biggest market. Many producers neglected or abandoned their farms. Sadly, Nicaragua coffee took a beating while neighboring Guatemala, Costa Rica and Panama industries kept thriving. But — Nicaraguan producers began rebuilding with serious determination. They focused on quality over quantity and invested in better processing methods.
Today, Nicaragua is one of the world’s biggest coffee producer. 95 percent of Nicaraguan beans today come from small, family-owned farms. Generations of families work the same hillside farm, often using traditional, shade-grown and organic methods. In addition, cooperatives like CAFENICA oversee production and quality standards. Thus, they help farmers pool resources and access better markets and fairer prices. They also provide better financing, education and coffee processing facilities. But climate change makes it not all smooth sailing. Unpredictable rainfall and rising temperatures have pushed optimal growing zones higher up the mountains. Coffee leaf rust has wiped out entire harvests in recent years. Farmers are fighting back, though, with rust-resistant varieties like Catimor, shade-grown coffee and other sustainable practices. Also, international certifications like Fair Trade, Organic and Rainforest Alliance help farmers get premium prices, which makes these investments possible.
