Nicaragua – Los Nubarrones

Farm and Station Story

Specialty coffee from Nicaragua, specifically from the Los Nubarrones farm, grows on sandy loam soil high in the mountains of Mozonte. The farm was established in 2012 by Mariano Montealegre, who chose from the beginning to cultivate only the Java variety. The coffee trees thrive in the shade of pine, guava, and liquidambar trees, within a protected microclimate near Cerro Mogoton, Nicaragua’s highest peak.
Processing takes place at Cafetos de Segovia in Ocotal, led by sisters Ana and Martha Albir. The station ensures careful, high-quality processing not only for Los Nubarrones but also for dozens of other local producers. During harvest season, it handles up to 30 tons of coffee per day.

How the Coffee is Processed

This coffee from Nicaragua undergoes anaerobic fermentation, a method involving fermentation without access to oxygen, followed by natural drying. This modern processing approach enhances the coffee’s sweetness, complexity, and velvety texture.

Variety

Los Nubarrones coffee is based exclusively on the Java variety, known for its delicate floral notes and distinct sweetness. With ideal growing conditions and precise processing, it delivers an unforgettable tasting experience.