Specialty Coffee Nicaragua Los Papales Washed Anaerobic

The López family established its first coffee plantations over a century ago under the guidance of the family patriarch, Mr Vicente López López, a Nicaraguan citizen of Spanish origin. These first plantations were established in the mountainous region of Datanlí, in Jinotega. His son, Vicente López Herrera, continued the tradition, founding his farm, Betania, which remained the family estate until it was confiscated during the Nicaraguan conflict in the 1980s. Today, the family runs two farms, Los Papales and Betania (named in honour of the original estate), cultivating both traditional and improved coffee varieties.

Los Papales is located five kilometres from the town of Jinotega on the slopes of Cerro Chimborazo, which rises to 1,688 metres above sea level and is among the highest peaks of the Cordillera Isabelia. The farm's distinctive topography, cloud-forest climate and commitment to agroecological management and biodiversity conservation provide ideal conditions for high-quality Arabica coffees, including lots classified as SHG and SHB.

Finca Los Papales spans 297 manzanas (210 hectares) at elevations between 1,300 and 1,500 metres above sea level. The main varieties include Caturra, Yellow and Red Catuaí, Java and Pacamara. The harvest runs from January to late March, with ripe cherries handpicked at peak maturity, mainly by families from neighbouring communities. The farm provides permanent employment to around 120 people, rising to about 450 during the harvest.

💧 Processing and Quality

Processing begins with converting the cherry into parchment coffee at an eco-friendly wet-processing plant designed to minimise water use. The plant is equipped to handle washed coffees – both fermented and unfermented – as well as semi-washed styles. Drying takes place in greenhouses and under polythene shade structures to ensure slow, even dehydration that promotes product safety, longer shelf life and reliable traceability. The estate also houses the equipment and machinery needed to mill and prepare the coffee to export-ready specifications, ensuring end-to-end quality control and full traceability within the family's own facilities.

🌱 Social and Environmental Commitment

Finca Los Papales is certified by the Rainforest Alliance, supporting alignment with international standards and the requirements of the Sustainable Agriculture Network. The farm also maintains a strong social commitment to its community. An on-site school serves around 65 children from early childhood through to sixth grade, offering free education to the children of employees and those of nearby communities, along with school supplies, daily meals and participation in special activities such as Children's Day, Mother's Day and graduation ceremonies. Educational oversight is provided by Nicaragua's Ministry of Education (MINED). A health centre on the farm, supervised by the Ministry of Health (MINSA), offers free consultations for employees and local residents, including immunisation services for children, gynaecological care for women and general medical attention.

🔬 Lot Processing Profile

The coffee is harvested at 94% perfectly ripe cherries, mechanically depulped and placed in sealed containers for a fully anaerobic fermentation of 72 hours. It is then washed and dried on African raised beds. The drying phase lasts about 14 days. The coffee then rests in parchment for a minimum of 21 days before the subsequent processing stages.