LA ESTANCIA Nicaragua

Orange | Spice | Peach | Bitters

Origin: Nicaragua

Region: Dipilto, Nueva Segovia

Farm: Finca La Estanica

Producer: Luis Bernardo Papuaga

Varietal: Marsellesa

Process: Extended Natural Anaerobic

Altitude: 1000 MaSL

This single-varietal, single-plot microlot comes from Luis Bernardo Papuaga's small farm, Finca La Estancia, in Dipilto, Nueva Segovia. The Marsellesa lot uses a raised bed natural process and was sourced in partnership with Peralta Specialty Coffees.

This lot follows a natural process where coffee is harvested, then dried in cherry for 28 days - 22 days on outdoor raised beds and 6 days undercover. It is regularly turned during the day and covered at night to protect from moisture. The coffee is processed at the San Ignacio Mill in Mozonte, Nueva Segovia, managed by Mayerling Escoto, who oversees all microlot processing.

Marsellesa, a hybrid of Sarchimor and Caturra, is prized for its cup quality and resistance to leaf rust, thanks to its Sarchimor lineage. It stands out for its high acidity and resilience to heavy rainfall during harvest, unlike varietals like Catuai and Caturra, which may lose cherries in such conditions.

Dipilto, 12 km from Ocotal and 239 km from Managua, features undulating terrain, aquifer currents, and elevations up to 1700 masl, making it ideal for agriculture. Known globally for its special coffees, the region’s climate, altitude, and agronomic practices enhance quality. Dipilto's coffee has won consecutive Cup of Excellence awards for its purity, aroma, and complexity. The area is also famous for its pine forests, banana plantations, pine leaf handicrafts, and the Sanctuary of the Virgin of Guadalupe, a popular pilgrimage site.