Explore a Nicaraguan coffee that embodies a rich history and remarkable flavor. Cultivated at the UCA San Juan del Rio Coco estate in Madriz, this fully washed coffee features an impressive cupping score of 84+ and presents delightful notes of roasted hazelnut, caramel, and cocoa. Discover more about this exceptional coffee, sourced from over 370 farmers and grown at an altitude ranging from 900 to 1300 masl.

Quality control is paramount for the Unión de Cooperativas Agropecuarias San Juan del Rio Coco (UCA SJRC). To achieve optimal drying conditions and prevent any taints or defects, farmer members transport their wet parchment to a central drying facility, where it is meticulously monitored by Coop experts. In the cup, this fully washed coffee reveals the sweet and nutty Central American profile enhanced with chocolate and citrus nuances.

UCA SJRC spans five communities in the San Juan del Rio Coco region of Northern Nicaragua, supporting farmers in producing coffee that is both profitable and environmentally sustainable.

As a union of eight cooperatives, UCA SJRC represents over 370 small producers. These eight cooperatives joined forces in 1993 to better assist their members in controlling coffee quality and accessing better prices. Both the region and the cooperative derive their names from the Rio Coco, a significant river that flows through the area. In these agrarian communities, the Rio Coco is a vital source of water, an essential resource for survival.

Cherries are handpicked selectively. Given that most farmers operate small plots averaging about 2.8 hectares, family members primarily handle the labor. However, during peak harvest periods, families may hire additional help to ensure the cherries are picked at their ripest.

After harvesting, farmers float the cherries to eliminate any underripe or defective ones and visually inspect them for insect damage or other visible flaws. The cherries are then pulped and fermented. Approximately half of UCA SJRC members possess their own wet mills, allowing them to earn additional income by renting out their facilities to neighbors without their own setups.

Following fermentation, farmers and their families conduct a second visual inspection of the wet parchment for defects. This inspection coincides with the initial stages of drying.

The humid climate in coffee-growing regions makes it challenging to dry parchment adequately. As a solution, farmers transport their wet parchment to the town of San Juan del Rio Coco, where UCA SJRC has established drying and quality control facilities. By offering higher prices, the cooperative encourages farmers to deliver clean parchment at the appropriate moisture content.

At the UCA SJRC facility, the final drying occurs on expansive patios, with each lot traceable through tags identifying the sub-cooperative that supplied the coffee. Once dried, the parchment is bagged to indicate its quality and source before being stored in the warehouse.

When the parchment is thoroughly dried, the UCA SJRC quality team conducts cupping sessions for the lots. Since some defects, like mold or phenol, may only become apparent during the first cupping, the cooperative reserves the right to reject any parchment until it has been cupped. This ensures that only the highest quality lots are sold. After a resting period, the quality team recups the coffees and determines the appropriate quality category for each.

Although Nicaragua may not be the most renowned producer of Central American coffee, its potential is immense. Known as the land of ‘los lagos y los volcanes’ (lakes and volcanoes), the country features several lesser-known coffee-growing ‘pockets’ waiting to be discovered. Many producers are experimenting with new varieties and processing techniques, making Nicaragua a specialty origin to watch.

Today, many coffee producers in Nicaragua benefit from cooperatives that offer a broad range of services, support, and opportunities. The victory of ‘El Acuerdo de las Tunas,’ where 3,000 landless workers secured land rights, demonstrates that collective action among farmers can drive more effective change than individual advocacy.

Cooperatives and farmer associations represent a significant percentage of Nicaragua’s coffee producers, empowering them to shape their futures. By emphasizing quality and targeting the international specialty coffee market, these groups help their members gain influence and profit, enabling farmers to improve and invest in their farms and families.

Large and medium-sized farms (10+ hectares) also play a crucial role in Nicaragua’s coffee sector. Many of these farms prioritize social and environmental issues while working on quality enhancements during both cultivation and post-harvest processes.

Most farmers process coffee on their own farms, typically drying it on expansive drying patios under the sun.