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Fathers Coffee Nicaragua - Bethania Anaerobic, 300g
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€17.90
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This sweet, beautifully full-bodied coffee is the result of the meticulous care of sisters Ana and Martha, who are the third generation to look after the family farm.
Green Apple, Almond, Honey, Mandarin
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Coffee processing
Natural
Acidity
middle
Roasting degree
light
Coffee Tree
100% Arabica
Father's Coffee Roastery
Country: Nicaragua
Region: El Suyatal, Macuelizo, Nueva Segovia
Processing plant: Finca Bethania
Altitude: 1300 - 1400 m above sea level.
Red Catuai
Processing: Anaerobic natural
Finca Bethania was founded in 1991 in the Nuova Segovia region near the town of Ocotal in the northern part of the country. On 42 hectares, sisters Ana and Martha grow the varieties caturra, maracaturra, catuai, catimor and java. They grow all the coffee on the farm in an environmentally friendly way, according to RFA (Rainforest Alliance) standards, and in 2020 they built a greenhouse to grow experimental lots and more delicate coffee varieties.
But the road to coffee production has been a thorny one. The 1975-1979 revolution affected the whole country, but the area bordering Honduras was the worst off. Ana and Martha's family fled to the US, returning six years later to find that all their property had been seized by the government. The only thing they got back was their house.
Until 2015, the family sold their cherries to a local processor, but after a long period of dissatisfaction with the purchase price per kilogram, the sisters decided to build their own processing plant in Ocotal.
The newly built processing plant, Cafetos de Segovia, serves not only the processing of Bethania's coffees but also the farms of 47 neighbouring growers. At the busiest harvest time, 70 people work at the processing plant, which can process and dry 3 000 quintals of coffee at a time (1 quintal = 46 kg).
About 80% of the coffee is processed by the washed method, a small part by the dry (or natural) method and in recent years they have started to experiment with the anaerobic method, which you can taste here.
After the beans are hulled, they are spread out on a concrete surface which is covered with black mesh to prevent the beans from lying directly on the concrete. Drying begins with5 to 6 days in direct sunlight, after which the coffee is moved to the shade. The processing station workers recoat the coffee every 3-4 hours, as the sun is really strong at this low altitude (less than 900 m) and could cause the parchment (outer wrapper) to crack, with the consequent risk of taste defects.
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