Specialty Coffee Nicaragua Las Morenitas

Las Morenitas Farm is part of the larger Las Nubes project, owned by Victor Robelo, a producer who operates seven farms in the Jinotega and Matagalpa regions. He purchased this particular property in 2011. Today, it covers 134 hectares, 80% of which is Caturra, with the remainder being Marsellesa, Red, and Yellow Catuai varieties.

Marsellesa is a relatively new variety – a cross between Hybrido de Timor and Villa Sarchi, developed for disease resistance and cup-winning quality. Las Morenitas is also a Rainforest Alliance-certified farm with a highly respectable approach: workers are paid 35% above market rates to ensure harvest quality and the team's trust.

Harvest takes place between December and March, at an altitude of 1,000–1,250 meters above sea level. The coffee is processed on-site in a wet mill under the supervision of production manager Jimmy Valenzuela, and Jeyson Chavarria is responsible for quality control. This location has a Cup of Excellence record – and for good reason.

This batch is processed using honey, a process that's a cross between the washed and natural methods. After depulping, the beans are left with some pulp (called mucilage), which gradually ferments during drying and transfers the fruit's natural sweetness to the beans. At Las Morenitas, drying is done slowly, on raised beds or patios, with the coffee regularly turned over to ensure even fermentation and avoid over-fermentation.