Nicaragua "La Porra"
Tasting notes: peach, jackfruit, toffee, orange, tropical, and floral.
Finca La Porra is located in the Yalí hills mountain range in the city of North San Rafael, Jinotega region, Nicaragua and was purchased by the Ocon family nearly 90 years ago. The farm is family-run but employs 40 staff members during the harvest to help with the additional work. farm has been passed down through generations and is currently owned by Byron Ocon. He has grown up on the farm, completely immersed in the world of growing coffee, and thanks to his family, he learned to love the production.
The coffee grows under a delicate canopy of shade, and Byron plants a variety of other vegetables and grains such as bananas, plantains, citrus fruits, and avocados.
Once the coffee cherries are ripe, they are selectively hand picked and transported to the wet mill where they are submerged in a tank of water to remove the floaters, or lower quality cherries. The coffee is then pulped to remove the external fruit and fermented in water to initiate the breakdown of the remaining mucilage. This process lasts 17 hours. After fermentation, the coffee is rushed through channels for a final clean before drying. Lastly, the freshly cleaned beans are spread evenly on a patio to dry in the open sun for 7-10 days. When the ideal moisture content is reached, the coffee is delivered to the dry mill to be hulled and prepared for export.
Finca La Porra cares for its surrounding environment, the biodiverse ecosystems and unique wildlife. This is why the water used for processing goes through biological filters and oxidation lagoons before being returned to natural water sources.
“La Porra” is a Maragogipe (or Maragogype) coffee which is a unique and rare variety of Arabica coffee known for its unusually large beans, often referred to as "elephant beans." Originally discovered near the town of Maragogipe in the Bahia region of Brazil, this coffee has since spread to Central America, Mexico, and other coffee-growing regions.
Maragogipe coffee is cherished for its smooth and mild flavor profile, with a delicate acidity and complex notes that can include floral, fruity, and nutty flavors. It’s often lighter-bodied compared to other Arabica varieties, with a unique taste that coffee enthusiasts appreciate for its subtleties.
Because of its rarity and low yield, Maragogipe coffee is often more expensive and is sometimes blended with other beans to enhance its unique characteristics. Its distinctive flavor and large bean size make it a prized choice for specialty roasters and coffee aficionados.
Tasting notes: peach, jackfruit, toffee, orange, tropical, and floral.
Finca La Porra is located in the Yalí hills mountain range in the city of North San Rafael, Jinotega region, Nicaragua and was purchased by the Ocon family nearly 90 years ago. The farm is family-run but employs 40 staff members during the harvest to help with the additional work. farm has been passed down through generations and is currently owned by Byron Ocon. He has grown up on the farm, completely immersed in the world of growing coffee, and thanks to his family, he learned to love the production.
The coffee grows under a delicate canopy of shade, and Byron plants a variety of other vegetables and grains such as bananas, plantains, citrus fruits, and avocados.
Once the coffee cherries are ripe, they are selectively hand picked and transported to the wet mill where they are submerged in a tank of water to remove the floaters, or lower quality cherries. The coffee is then pulped to remove the external fruit and fermented in water to initiate the breakdown of the remaining mucilage. This process lasts 17 hours. After fermentation, the coffee is rushed through channels for a final clean before drying. Lastly, the freshly cleaned beans are spread evenly on a patio to dry in the open sun for 7-10 days. When the ideal moisture content is reached, the coffee is delivered to the dry mill to be hulled and prepared for export.
Finca La Porra cares for its surrounding environment, the biodiverse ecosystems and unique wildlife. This is why the water used for processing goes through biological filters and oxidation lagoons before being returned to natural water sources.
“La Porra” is a Maragogipe (or Maragogype) coffee which is a unique and rare variety of Arabica coffee known for its unusually large beans, often referred to as "elephant beans." Originally discovered near the town of Maragogipe in the Bahia region of Brazil, this coffee has since spread to Central America, Mexico, and other coffee-growing regions.
Maragogipe coffee is cherished for its smooth and mild flavor profile, with a delicate acidity and complex notes that can include floral, fruity, and nutty flavors. It’s often lighter-bodied compared to other Arabica varieties, with a unique taste that coffee enthusiasts appreciate for its subtleties.
Because of its rarity and low yield, Maragogipe coffee is often more expensive and is sometimes blended with other beans to enhance its unique characteristics. Its distinctive flavor and large bean size make it a prized choice for specialty roasters and coffee aficionados.
Tasting notes: peach, jackfruit, toffee, orange, tropical, and floral.
Finca La Porra is located in the Yalí hills mountain range in the city of North San Rafael, Jinotega region, Nicaragua and was purchased by the Ocon family nearly 90 years ago. The farm is family-run but employs 40 staff members during the harvest to help with the additional work. farm has been passed down through generations and is currently owned by Byron Ocon. He has grown up on the farm, completely immersed in the world of growing coffee, and thanks to his family, he learned to love the production.
The coffee grows under a delicate canopy of shade, and Byron plants a variety of other vegetables and grains such as bananas, plantains, citrus fruits, and avocados.
Once the coffee cherries are ripe, they are selectively hand picked and transported to the wet mill where they are submerged in a tank of water to remove the floaters, or lower quality cherries. The coffee is then pulped to remove the external fruit and fermented in water to initiate the breakdown of the remaining mucilage. This process lasts 17 hours. After fermentation, the coffee is rushed through channels for a final clean before drying. Lastly, the freshly cleaned beans are spread evenly on a patio to dry in the open sun for 7-10 days. When the ideal moisture content is reached, the coffee is delivered to the dry mill to be hulled and prepared for export.
Finca La Porra cares for its surrounding environment, the biodiverse ecosystems and unique wildlife. This is why the water used for processing goes through biological filters and oxidation lagoons before being returned to natural water sources.
“La Porra” is a Maragogipe (or Maragogype) coffee which is a unique and rare variety of Arabica coffee known for its unusually large beans, often referred to as "elephant beans." Originally discovered near the town of Maragogipe in the Bahia region of Brazil, this coffee has since spread to Central America, Mexico, and other coffee-growing regions.
Maragogipe coffee is cherished for its smooth and mild flavor profile, with a delicate acidity and complex notes that can include floral, fruity, and nutty flavors. It’s often lighter-bodied compared to other Arabica varieties, with a unique taste that coffee enthusiasts appreciate for its subtleties.
Because of its rarity and low yield, Maragogipe coffee is often more expensive and is sometimes blended with other beans to enhance its unique characteristics. Its distinctive flavor and large bean size make it a prized choice for specialty roasters and coffee aficionados.
