Farm info

Finca Bethania is a family-run farm led by third-generation producers and sisters Ana María and Martha Lucía Albir Sotomayor, who inherited the land from their father in 1994. The main plantation, Los Pinos, is named after the tall pine trees that define the farm’s landscape and character. Nestled in the highlands of Nueva Segovia, Bethania benefits from a unique microclimate that enhances the expression of its diverse coffee varieties. 

Beyond coffee quality, Bethania is a woman-led operation that uplifts women in coffee and invests in the well-being of its community by improving housing and facilities for seasonal workers each year. Sustainability is central to its philosophy: the farm conserves 3.5 hectares of native forest, protects water sources, maintains full shade cover for biodiversity, and is working toward organic certification. Bethania’s excellence has been recognized nationally, ranking among the top 20 coffees in Cup of Excellence Nicaragua multiple times since 2017.  

Only ripe cherries are hand-harvested, with unripe, dry, and overripe cherries removed through careful sorting. The selected cherries are floated in water to eliminate remaining impurities and then piled to rest for 24 hours before pulping. Coffee is pulped and fermented in tanks for an additional 24–36 hours before being washed with clean water.

Drying is carried out at Cafetos de Segovia’s dry mill over approximately 12 days. The parchment begins drying under sun for 3 days until reaching 42% humidity, then moves to shaded raised beds with continuous airflow for 8 days to prevent over-fermentation or mold. Finally, it is returned to the sun for 1 day to complete the process at 12% humidity. The dried parchment is then packaged and stored in Cafetos de Segovia’s warehouse, where humidity is constantly monitored to ensure optimal quality.