Nicaragua - Agua Sarca, Anaerobic

FARM : Agua Sarca 
REGION : Ocotal
PRODUCER : Montealegre Sisters & Isacio Javier Albir Vílchez
VARIETY : MARACATURRA
ALTITUDE : 1300-1400 m.a.s.l
PROCESSING : Anaerobic Natural 

Notes: Tea like, lime up front , vanilla, earthy, floral with some light berries and almond

The parcel for this particular lot spans across 7.39 hectares and sits between 1300 to 1400 meters above sea level.

The coffee here is grown in an environmentally friendly manner, aligning with sustainability in social, economic, and environmental aspects. The farm embraces the use of low-intensity pesticides, organic and synthetic fertilizers. Shade management is an integral part of the farm's ecosystem, with an array of forest, fruit, and Musaceae species providing a shield against the intense sun.

Every coffee tree on this farm gets pruned to enhance its structure and overall health. To harvest, only ripe coffee cherries are collected, ensuring the utmost quality.

The journey of the coffee cherries doesn't end there; they are selected, floated, packed and then sent to the dry mill. Ensuring cleanliness at every step, the cherries are transported in plastic bags and new macen sacks.

Upon reaching the dry mill, the coffee is spread out on African drying beds, sheltered within a microtunnel. This design guarantees that the coffee never makes contact with the ground. The dried coffee is then stored in a special area within the warehouse, kept separate from other lots. The storage process involves the use of new plastic bags and macen sacks.

After a month of rest, the coffee is milled to the desired size and classified according to the requirements of the clients. It's then packed into jute bags and Ecotact liners, each bearing the respective ICO label.

The coffee farm also partakes in the social and environmental well-being of the community. It supports educational projects in the community, providing school supplies to local primary school children.
Farmers are paid according to the quality of the grain, a practice that promotes the production of superior coffee.

However, the journey of coffee production isn't without challenges. The farm grapples with the effects of climate change, leading to increased production costs and limited financing for this productive sector.

Despite the challenges, the farm has future plans to improve the wet processing system and implement pre-drying tunnels for the coffee. With these initiatives, the farm strives to enhance its coffee production and contribute to a more sustainable coffee sector.

The farm Agua Sarca is steeped in familial history. It is owned by Isacio Javier Albir Vílchez, who inherited it over 30 years ago. As such, the farm is a testament to the family's heritage and resilience in maintaining this agricultural legacy.

The farm is located at the 250th kilometer on the Ocotal - Las Manos highway in Dipilto, Nueva Segovia. Nestled in this location, it enjoys an altitude range of 1200 to 1400 meters above sea level.

During the off-peak season, the farm employs 25 permanent workers who ensure the upkeep of the land and its resources.
However, when the harvest season begins from November to March, the farm hires an additional 60 workers, raising the total to 85. This additional workforce aids in the efficient harvest of coffee cherries.

Covering a total of 76 hectares, the farm has an impressive diversity of coffee varieties, including Caturra, Yellow Catuaí, Red Catuaí, Maracaturra, Ovata, Parainema, Marcelleza, and Geisha. Despite the broad variety of coffee grown, the farm manages to maintain a high average yield of 18 quintals of cherry (high-quality coffee) per hectare.

The farm boasts a sandy loam soil type, which is ideal for coffee cultivation as it drains well and retains adequate moisture and nutrients.

The farm meticulously plans the cultivation and harvesting of its diverse coffee varieties to coincide with the most suitable climate conditions, typically between November and March.SEARCH