Located in the Jinotega region of Nicaragua, the Los Papales farm builds on the López family’s coffee-growing tradition spanning more than a century. Among other varieties, the farm grows Caturra, Catuaí, Java, and Pacamara. This Java variety is processed using the farm’s own method: the coffee undergoes a 72-hour fermentation in an oxygen-free environment, is then washed and dried on raised beds, and finally rested. The entire process remains in the family’s hands, ensuring quality and traceability. The farm is Rainforest Alliance certified and plays a significant role in supporting the local community, including through educational and healthcare programs.

I’m glad I’ve once again managed to find a particularly smooth lot in this price range. I roast it a bit darker to bring out its creaminess even more, resulting in an espresso reminiscent of a hot apple pie sweetened with dates. It’s a coffee with a more classic character—one that even managed to wean my mother off store-bought coffee...