Aroma Nica

"The Best Coffee Aromas from Nicaragua"
A Proud Supporter of

Our beans

Quality in coffee is not related only to a good region with the proper altitude, rain fall, temperature, latitude, variety and agricultural technology. As much as 95% of good coffee can be spoiled the day it is picked. A high quality coffee must come from uniform and well ripened cherries grown under the shade canopy of the natural forest. An ideally ripened cherry will deliver a unique, sweet flavoured cup. It continues with the wet process where pulping, fermentation and washing play a delicate role in keeping and enhancing the flavour and aroma of our coffee. At every step of the process there is quality selection and the search for the perfect bean never stops. Our beans are constantly raked as they bathe in the mountain sun to ensure an even dry. The success of any farm providing high quality coffee is linked to a strict supervision of every step in the process.

  • Perfectly ripened cherries
  • Caring and expert hands pick only the perfect cherries and tend to our plantations
  • Yellow and Red Catuai
  • We produce the delicious Arabica varieties of: A. Typica, Bourbon, Caturra, Catuai
  • There is no substitute for a perfect and even dry like the mountain sun
  • Every day we rake the beans hourly from sun up to sun down
  • Monitoring moisture levels on a daily basis is a personal priority for Reynaldo
  • Hand sorting continues to be the most reliable method to eliminate imperfect beans
  • Searching for the perfect beans
  • "We have kept our quality for more than 60 years as growers. Quality can’t be improvised; it is a product of hard work and very refined skills."