Nicaragua El Encino – Natural process

Now in its third generation, the operation is managed by sisters Ana and Martha Albir, who inherited their father's passion for coffee. The farm follows an ecoforestry model, setting aside 3.5 hectares of native forest to protect soil, water sources and local wildlife. Parainema — a Sarchimor-group variety descended from the rust-resistant Timor hybrid — is left to dry in the cherry, giving this espresso its deep berry sweetness and dark chocolate backbone.