Country: Nicaragua

Region: Community El Salto, Cerro Dantalí - El Diablo Natural Reserve, Jinotega

Varietal: Caturra

Farm: Finca Las Barreras

Process: Natural

Altitude: 1300-1400 MASL

Tastes Like Nougat, Red Wine, Caramel

Description: Martha Castilblanco took possession of the land in 2016 after a great effort to acquire the property and receive permission to plant coffee. The farm’s name “Alejandrita” is in honor of her youngest daughter who was born the same year that the first coffee trees were planted.

Martha Castilblanco has received some top finishes in local competitions recognizing the excellent quality of coffee produced at the farm. She grows parainema, red & yellow catuai as well as caturra varieties at La Alejandrita. Her natural processed caturra coffee really stood out to us for its sweet fruit-forward notes, bright acidity and heavy body.

The 20 manzana (about 14 hectare) farm is located 1400 meters above sea level on the North-West side of the Cerro Dantalí - El Diablo Natural Reserve. The word "Dantalí" of indigenous origin means “where the waters go down”, a nod to the many streams and waterfalls throughout the mountainous area. The rich soil and high elevation in the cloud forest provide great conditions for cultivating excellent coffees.

All plantations have between 20% to 40% shade coverage, according to local regulations as part of an agroforestry cultivation system. The average rainfall in mm per year is 2000 mm and the average temperature on the farm is 16°C to 22°C. Bananas, oranges, lemons and tangerines are also cultivated for consumption and is thought to give clear citrus notes to the coffees.