Nicaragua – Bethania Java

Farm and station story

This Nicaraguan specialty coffee from Bethania carries a strong heritage. Founded in 1991 in the heart of Nueva Segovia, renowned for its high-standard coffee, it’s now led by sisters Ana and Martha Albir, whose roots trace back to 1930. The family faced hardship during the revolution in the 1970s and was forced to move to the USA. Later, upon returning to Ocotal, they found most of their land had been taken, but they stood firm, determined to continue their coffee tradition.
In 2015, they built their dry mill, Cafetos de Segovia, gaining total control over processing. Today, they process coffee from their fields and work with over 47 smallholder farmers across the Macuelizo region.

How it’s processed

Coffee from Bethania is washed, a method that brings out clarity and brightness. About 80% of batches undergo this strict washed protocol. Fresh cherries are rapidly processed into wet parchment and then dried on patios: first in shade for 5–6 days, then in the sun. The patios are covered with black mesh to avoid direct ground contact.
Drier-processed cherries are also actively turned and pooled during hot periods to ensure even drying and flavor retention, especially critical at lower altitudes (below 900 m asl) where the sun’s intensity is stronger.

Varietal

This coffee centers on the Java varietal, celebrated for its gentle sweetness, floral notes, and nuanced complexity. Originally from Ethiopia, Java has thrived in Nicaragua’s microclimate. The farm also grows Caturra, Catuai, Catimor, and Maracaturra, allowing the sisters to experiment and continually refine the flavor profile.