Nicaragua – Bethania
€ 16.81 – € 100.93
Country: Nicaragua
Region: Macuelizo, Nueva Segovia
Processing station: Finca Bethania
Altitude: 1350 m. a. s. l.
Variety: Red Catuai
Processing: anaerobic natural
Taste profile: hazelnut butter, physalis, cocoa, red wine
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.
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.
Related Products
Country: Ethiopia
Region: Gedeb
Station: Chelbesa
Altitude: 2150 – 2200 m. a. s. l.
Varietal: Heirloom
Processing: washed – dry fermentation
Taste: Jasmine, honeydew, bergamot
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: anaerobic natural
Taste profile: milk chocolate, red apple, oolong
Anaerobic fermentation is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area, fermented in plastic bags for 48 hours, and then dried on raised beds for 20 days.
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: carbonic maceration
Taste profile: cocoa, apricots, lime
Carbonic maceration is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area, fermented for 70-80 hours without air and with the help of carbon dioxide, and then dried on raised beds for 20 days.
It’s sweet like oranges and dried figs, but also full of floral notes of linden flower and anise – a very pleasant winter coffee. With every coffee we offer, we aim for transparency. However, this coffee is even more special to us. We’ve partnered with Siruma Coffee to help them build solar dryers in the Cauca region. How? For every package of coffee sold, we will send two dollars back – one from us, and the other one from you. Are you in?
Country: Colombia
Region: Inzá, Cauca
Processing station: Regional Inzá
Altitude: 1800 – 2100 m.a.s.l.
Processing: washed
Variety: Tabi, Pink Bourbon, Caturra and Colombia
Taste profile: orange, dried figs, linden flower, anise
Don’t know which filter coffee to choose? ☕
Maybe the sample box containing 5x60g of coffee can help you. Its contents are continuously updated according to the coffees currently available.
You can order the sample box for your home, invite your friends, and organize cupping. This can help you find out what coffee you like best and make ordering easier in the future. Or you can get it as a gift, wrapped in our coffee-world illustration bag.
You’ll soon learn how to make cupping at home on our blog.
Currently, our Sample Box consists of:
Uganda – Zebigi
Ethiopia – Lalesa
Indonesia – Pegasing Anaerobic
Indonesia – Pegasing Natural
Kenya – Thikagiki AB
Country: Ethiopia
Region: Jimma, Oromia
Processing station: Beshasha
Altitude: 2040 m. a. s. l.
Variatal: heirloom
Processing: washed
Taste profile: black tea with lemon, peach jam
INTENSE FLAVOR OF PEACHES, BLACK TEA, AND LEMON
A typical washed coffee from Ethiopia, with a clean and tea-like flavor and pleasant citrus acidity that you can enjoy without overwhelming your palate. It has become our favorite morning ritual year after year.
Countries: El Salvador and Ethiopia
Regions: Los Naranjos, Sonsonate, and Jimma, Oromia
Processing stations: Renacer and Beshasha
Altitude: 1450 and 2040 m.a.s.l.
Varieties: Mixed varieties and Heirloom varieties (indigenous Ethiopian varieties)
Processing: Washed
Taste profile: full creamy body, milk chocolate, and floral aromas
Full creamy body, milk chocolate, and floral aromas. You can expect all this from our espresso blend Mother Ship. It will be a pleasure to work with it both in the cafe and at home. It is a great base for your milk drinks, but at the same time, it will not disappoint any fan of pure espresso.
It is a mixture of two coffees from countries with completely different taste profiles – El Salvador and Ethiopia. Both coffees bring the best of their origins to the cup, and together, they create a wonderfully balanced taste that lacks nothing.
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: natural
Taste profile: cherries, dry red wine, orange
The natural process is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area and after harvest, they were dried on raised beds for 20 days.
Country: Kenya
Region: Kiriaini, Muranga
Station: Kiriaini
Altitude: 1700 m. a. s. l.
Varietal: SL 28, SL 34
Processing: washed
Taste: Vanilla, lime, rhubarb pie
Country: Etiopie
Region: Lalesa, Gebed
Station: Lalesa Site
Altitude: 2150 – 2200 m. a. s. l.
Varietal: Heirloom
Processing: natural
Taste: Blueberries, lemon, cheesecake
On farms in the Lalesa area, coffee grows under the shade of massive Ensete banana trees, whose pulp is used to make the traditional dish Kocho (Kočo). The leaves, up to a meter wide and two meters long, are used for wrapping food, but most importantly, they provide excellent shade for the coffee plants. Growing in a shaded environment is ideal for coffee trees, as it enhances the quality of the coffee and positively impacts the environment.
Country: Colombia
Region: Inzá, Cauca
Processing station: Regional Inzá
Altitude: 1500 – 2100 m.a.s.l.
Processing: washed
Variety: mix of varieties
Taste profile: rose hip tea, lime, tangerine fresh
The municipality of Inzá, in the province of Cauca, is situated high on the Colombian plateau known as the ‘Macizo Colombiano.’ Inzá is known for its rich indigenous history and great coffee.
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: washed
Taste profile: cherry, lime, walnut in sugar
Indonesia Pegasing was grown at high altitudes and processed with the washed method. That gives the coffee a clean and sweet taste of cherries, hibiscus, lime, and cascara. It was grown by the best farmers and processed at the Pegasing station by Hendra who’s renowned for his liking of experimentation with coffee processing methods.