Nicaragua – Bethania

PRODUCER

Finca Bethania was established in 1991 in the Nuova Segovia region near the city of Ocotal in the northern part of the country. On 42 hectares, sisters Anna and Martha cultivate the Caturra, Maracaturra, Catuaí, Catimor, and Java varieties. All coffee on the farm is grown in an environmentally friendly manner, following Rainforest Alliance (RFA) standards. In 2020, they built a greenhouse for growing experimental lots and delicate coffee varieties. The coffee plants grow shaded under fruit trees and tall banana plants.

The path to such a beautiful farm, however, was thorny. The revolution from 1975 to 1979 affected the entire country, and Anna and Martha’s family fled to the USA. When they returned after six years, they found that the government had seized all their property. They managed to recover only their house. Until 2015, the family sold their cherries to a local processor, but after long-term dissatisfaction with the purchase price per kilogram, the sisters decided to build their own processing station in Ocotal. This move allowed them to improve processing quality and sort the coffee by lots (based on harvest days or parts of the farm), thus enabling them to increase the selling price of their coffee.

PROCESSING

Anaerobic natural processing combines the traditional dry processing method with anaerobic fermentation. At Finca Bethania, cherries are handpicked with attention to ripeness. The first phase of processing is called floating. This is a quality selection process where the coffee is poured into water tanks, allowing all defective cherries to float on the surface and be removed. The cherries are then sealed in special containers where fermentation occurs without access to air. This process often lasts several days (the duration depends on conditions like temperature and humidity), allowing specific enzymes and chemical compounds to be released during fermentation, which impart unusual flavor notes to the coffee. Afterward, the coffee is dried on African beds under covered structures. The dried coffee rests for a month in plastic bags before being hulled, sorted, and packed into jute bags.

VARIETY

Red Catuai is a popular Arabica variety originating from a cross between Mundo Novo and Caturra in Brazil. It is known for its compact size, making it easier to cultivate in challenging conditions, such as mountainous slopes. It is valued for its resistance to wind and rain, making it a favorite in regions with variable climates. The flavor profile of Red Catuai offers a balanced combination of sweetness, mild fruity acidity, and nutty or chocolatey notes.