Farm info

Isacio Albir is the owner of Agua Sarca, a coffee estate he has managed for over 30 years, continuing a family legacy as a third-generation coffee grower. Located in the municipality of Dipilto in northern Nicaragua, near the Honduran border, Agua Sarca benefits from the unique climatic conditions of the Nueva Segovia region, particularly the Dipilto-Jalapa mountain range, known for producing some of the finest coffees in the country. 

The farm spans a total area of 67.22 hectares, with 56.33 hectares dedicated to cultivating a variety of coffee plants, including Red and Yellow Catuai, Maracaturra, Pacamara, Ovata, Marsellesa, and Parainema. The remaining area is preserved as protected forest, emphasizing Isacio’s commitment to environmental stewardship. The estate’s soil is sandy-loam, with a hilly terrain that receives an average of 1,300 mm of rainfall annually and maintains a temperature around 25°C. This special microclimate, combined with shade from native forest species, fruit trees, and banana plants, creates the ideal conditions for high-quality coffee production. The farm yields an average of 1,200 quintals of green coffee each year. 

Agua Sarca Farm is dedicated to eco-friendly practices, ensuring the protection of local wildlife habitats, conserving water sources, and preserving the region’s flora. All coffee is grown under the shade of trees, enhancing the quality and sustainability of the crop. Isacio’s dedication to excellence has been recognized numerous times, with his coffee consistently making it to the finals of the prestigious Nicaraguan Cup of Excellence competition, where he has been a regular participant since 2017. 

This lot produced at Agua Sarca undergoes a natural anaerobic process. The ripe cherries are first floated to remove any impurities, then placed in sealed plastic barrels for a 96-hour anaerobic fermentation period. Throughout this process, the temperature and pH levels are carefully monitored, with juice being extracted through output valves to control the environment. After fermentation, the cherries are transported to Cafetos de Segovia’s dry mill, where they are spread on raised beds and patios to dry for 30 days. Humidity is continuously monitored during drying to ensure the coffee reaches its optimal condition. 

Cafetos de Segovia, founded by sisters Ana and Martha Albir, is a third-generation Nicaraguan coffee company specializing in high-quality arabica coffee from the Cordillera de Dipilto and Jalapa regions. They prioritize transparency and social responsibility, working closely with local farmers to produce coffee sustainably while respecting the environment. Their commitment extends to supporting farmers in adapting to climate change and improving coffee quality through innovative techniques. Cafetos de Segovia also focuses on direct and fair-trade relationships, ensuring fair compensation for producers and actively investing in community development through educational and infrastructure projects.