Finca Las Hortensias Marsellesa Natural Anaerobic, Nicaragua | FILTER

In Nueva Segovia, near the Honduran border, lies Finca Las Hortensias, a family heritage farm in the community of Buenos Aires, Dipilto. Passed down to Ana María Albir from her father, a coffee grower for nearly five decades, the farm thrives under the care of a dedicated manager and agronomist. The name pays homage to the vibrant hydrangea flower that flourishes in these high-altitude mountains.

Although the significant civil and ecological challenges Nicaragua's coffee sector has faced, farming cooperatives have rebuilt the industry through resilience and community action by empowering smallholder farmers with market access, training, and resources. Today, coffee sustains nearly 45,000 Nicaraguan families and accounts for 8% of the nation’s exports.

Partnering with Cafetos de Segovia, founded by sisters Ana and Martha Albir in 2014, Finca Las Hortensias benefits from expert processing, marketing, and quality improvement support. Their wet and dry mills help 60 local producers access global markets and secure fair incomes.

This featured lot, El Izote, is grown under a canopy of native and exotic trees, preserving biodiversity and enhancing soil health. Handpicked cherries undergo a meticulous Natural Anaerobic process—72 hours of fermentation, followed by precise sun and shade drying—yielding a cup that reflects the dedication, heritage, and natural beauty of Nicaragua.