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.
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Country: Nicaragua
Region: Mosonte, Nueva Segovia
Farm: La Esperanza
Altitude: 1650 m.a.s.l.
Variety: Red Catuai
Processing: washed
Taste profile: Hazel nut, blooms, black tea, chocolate
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:
Columbia – Inzá
El Salvador – Los Angeles
Indonesia – Pegasing Anaerobic
El Salvador – La Reforma
Kenya – Kii AA
Country: El Salvador
Region: Cantón Quezalapa, Apaneca, Ahuachapán
Farm / Producer: Noruega / Los Naranjos
Altitude: 1690 masl
Variety: Geisha
Processing: Anaerobic Natural
Flavor Profile: Daim, clementain, hibiscu
The beloved Geisha variety, anaerobic processing, and cultivation in the unique natural forest environment—Noruega from a Salvador coffee farm brings all these exceptional qualities together in a single cup of perfect coffee.
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: 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: Ethiopia
Region: Wegida,Yirgacheffe
Farm: Gotiti
Producer: Eptah Speciality Coffee
Altitude: 2150 m.a.s.l.
Variety: Heirloom
Processing: natural
Taste profile: Blueberries, milk chocolate, sour cream
Country: Uganda
Region: Upper Bukyabo
Processing station: Coffee Gardens
Altitude: 1800-2200 m.a.s.l.
Variety: SL14, SL28, Nyasaland
Processing: washed
Taste profile: Chamomile tea, dark chocolate, and hazelnut cream
This coffee was grown high in the Ugandan mountains near the village of Zebigi and processed by Coffee Gardens. The coffee company has a station below the mountain where most farmers live; they know all of them in person. They blend the coffee into micro lots by combining coffees with similar flavor characteristics processed on the same day.
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.
Our decaffeinated coffee tastes like a fresh orange cake, cane sugar, and white tea. It was processed naturally and then decaffeinated using natural sugar cane method. You can read more about this great method in the article on the blog here.
A cup of this coffee can easily become your pre-sleep ritual. Its name, ATUNKAA, translates to “sleep and sleepy dreams.”
Country: Colombia
Region: Piendamó, Cauca
Farm: Siruma Coffee Farms
Altitude: 1700-1900 m.a.s.l.
Variety: Castillo, Caturra, Colombia
Processing: natural – sugar cane decaf
Taste profile: orange cake, cane sugar, white tea
Country: Peru
Location: San Ignacio, La Coipa
Owner: Marcelino Chinguel
Farm: La Lucuma
Altitude: 1900 m.a.s.l.
Variety: Marshell
Processing: washed
Taste profile: Lychee, yellow melon, and hibiscus
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: Kenya
Region: Kibugu, Embu
Station: Kii
Altitude: 1800 m. a. s. l.
Varietal: SL34, SL28
Processing: washed
Tasting notes: blackcurrant, gooseberry, black tea