Espresso | Finca El Cipres, Nicaragua

Nestled in the cool highlands of Nueva Segovia, Finca El Cipres is a 20 hectare farm founded in 2000 by Isacio Javier Albir Vilchez. The land was once a cattle ranch, but in 2004 Isacio made a bold decision to restore the native vegetation and protect the coniferous forests by transforming the ranch into a coffee farm. Today, El Cipres is not only home to thriving coffee trees, it’s also an important source of employment for the local community, helping to uplift families in the surrounding area. For their washed coffees, only fully ripe cherries are harvested before being transported to the wet mill at Agua Sarca farm. There, the coffee is cleaned and floated using recycled water, then dry pulped. It undergoes a 36 hour fermentation, is washed, packed into polypropylene sacks, and sent to Cafetos de Segovia. In Nicaragua, microlots are traceable to the farm level, represent the highest quality selections, and earn producers the highest premiums. Many producers deliver cherry to central processing units where coffee is depulped and fermented in open air tanks for 8 to 12 hours before washing.

Parainema is a variety within the Sarchimor (T5296) family. It originates from the Timor hybrid, a natural cross of Arabica and Robusta in which the Robusta lineage contributes rust resistance. Researchers crossed the Timor hybrid with the compact Villa Sarchi variety to create Sarchimor (H361), which was distributed across multiple countries in 1971 during the early spread of coffee leaf rust in Central America. By 1978, the selection had shown strong potential as a dwarf, rust resistant hybrid and became known as T5296 in Costa Rica. Samples were later sent to IHCAFE in Honduras, where further breeding and selection produced Parainema.

Espresso Roast 200g
Resting period: 12-14 days from roast date