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Nicaragua – Bethania Maracaturra
Price range: € 19.19 through € 115.05
Country: Nicaragua
Region: Macuelizo, Nueva Segovia
Farm / Station: Bethania / Cafetos de Segovia
Producer: Ana and Martha Albir
Altitude: 1,250 – 1,500 m a.s.l.
Varietal: Maracaturra
Process: natural
Tasting notes: Strawberry jam, lemon grass, hibiscus
Preparation: Suitable for all filter brewing methods (V60, Aeropress, Chemex, French press). Also available in espresso roast.
Type: Roasted whole‑bean coffee
The family-run Bethania farm embodies the principles of integrity, perseverance, and a deep love for the land, yielding quality results. Third-generation producers, sisters Ana and Martha Albir, have transformed it into a home for exceptional coffee. With their drying station and collaboration with local farmers, along with gentle processing, Bethania stands out as one of Nicaragua’s most captivating coffees.
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.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
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Did you know that we also have a limited edition from Lalesa processed using the black honey method?
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Producer: Smallholder farmers in collaboration with Ephtah Specialty Coffee
Altitude: 2,150–2,200 m a.s.l.
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Lalesa is more than just the name of a washing station; it’s a place where we stood last year, watched women carefully sort coffee cherries, and admired Wubit as she led her team with incredible determination. Lalesa is proof that coffee can change lives. And now, we get to share this coffee with you. It’s the taste of a place that truly moved us.
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