Nicaragua “Cafe Femenino” – Fair Trade Organic

Taste:  Chocolate and sweet toffee dominate this cup.  Rich, thick mouthfeel.  A great blender with beans with stronger and brighter acidity like our Ethiopian Guji Uraga.

https://u-roast-em.com/product/ethiopia-guji-uraga-top-lot/

Roast: Medium/Dark (Full City).  This bean takes a darker roast well if you’d like to try it as an espresso blend base.

About: This is a spotlight on one woman who is a member of the Café Femenino Nicaragua Program. This group has a large membership. 

Name: Onelia Castellón Hernández

Farm name: La Ventina

Doña Onelia is one of the founding members of her cooperative, Corcasan, in San Juan del Rio Coco, Nicaragua, established in 1978. She moved from her former property due guerrillas taking over the region during the Contra Revolution in 1985. In 1991, Doña Onelia planted coffee on her new farm, transforming La Ventina from a hot and treeless corn and bean farm to a biodiverse organic coffee farm. She since inspired her neighbours to do the same, reforesting the once barren landscape to a lush forest. Her farm is forested with guava, banana, citrus, and other fruit trees. She replenished the once arid soil with organic compost that she produces. She created her own tree nurseries with seeds from Matagalpa, and planted yellow and red catuai. She planted the maragophye varietals in 1993. She replanted half of her farm after the coffee rust outbreak, so her farm now has caturra, bourbon, caracatú, parainema, and catimor coffee varietals. A widow whose deceased husband was an alcoholic, Doña Onelia raised six children with the fruits of her farm, cultivating some corn and beans and raising some cattle to support her family’s sustenance. Two of her children and some grandchildren live on the farm. She is part of the Café Femenino program.

Doña Onelia takes great care in carefully selecting each bean, overseeing workers who stay on her farm during the harvest season. The coffee is dried in raised beds before being transported to the mill in Sebaco where there is more sun and less humidity to complete the drying.

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