Nicaragua Tierra Linda Espresso

Sourced from the neighboring estates of Finca Santa Isabel and Finca Mirjam, Tierra Linda represents the deep agricultural heritage of the Las Manos community in Nueva Segovia. Santa Isabel has been carefully nurtured by the same family for over seven decades, while the recently incorporated Finca Mirjam adds a dynamic new chapter to their legacy.

​Spanning eighteen hectares of coffee, the plants thrive under a meticulously managed 30% to 50% shade canopy composed of native hardwoods, erythrina, and fruit trees, with an additional fifteen hectares of untouched forest strictly protected. Faced with the realities of climate change - including erratic rainfall and uneven flowering - the permanent farm team proactively relies on sustainable, integrated agriculture. By combining low-impact synthetic inputs with on-farm compost and coffee-pulp biofertilizers, they maintain robust plant health and combat environmental stress.

Behind the process:

• ​Selective Harvest & Rest: A dedicated team hand-selects only the ripest Caturra and Red Catuai cherries. The fruit is immediately floated in water to remove any low-density defects and then rested for 18 hours, allowing the sugars to stabilize before processing.
• ​Traditional Fermentation: Once depulped, the coffee is transferred to traditional tiled tanks. It undergoes a controlled wet fermentation for 24 to 36 hours, gently breaking down the mucilage to cultivate the coffee's gentle fruity acidity.
• ​Eco-Friendly Wash: The fermented beans are thoroughly washed. To safeguard the local ecosystem, the wet mills utilize minimized water protocols and channel all effluent directly to lined oxidation ponds, protecting the community's streams.
• ​Conditioned Storage & Milling: The clean parchment is transported to the renowned Cafetos de Segovia dry mill. Here, it undergoes conditioned storage before final hulling, rigorous commercial grading, and export.