Trader: InterAmerican Coffee
Location: between the cities of Matagalpa and Jinotega
Cultivation Altitude: 1265 – 1453 masl
Acreage: Approx. 150 ha
Production quantities: approx. 3,500 quintals / year
Certifications: Rainforest Alliance, UTZ Certified Good Ins
Monimbó is a district of Masaya, a city in southern Nicaragua. Once upon a time, a doctor from this part of the city started a farm in the tropical forests of Nicaragua and began farming the volcanic slopes.
This farm was founded in 1982 by Dr. med. Danilo Marenco Sáenz acquired. Under his leadership, traditional coffee cultivation began in the old Nicaraguan way, combining these traditions with modern farming methods. Over time, the farm grew and became a company that was constantly modernizing, but without abandoning traditional traditions.
In order to achieve a high quality of the product coffee, an intensive care of the plantations is necessary. This is very time and personnel intensive. The coffee trees are continuously processed and controlled. A plantation rotation is carried out, which on the one hand ensures that outdated shrubs are replaced by young plants, on the other hand also ensures that the soils can regenerate at regular intervals. Important in the coffee harvest are repeated, manual harvest cycles, which ensure that only ripe fruits are harvested. Up to seven crops are carried out on the farm.
After wet processing of the pulps, the beans are separated from the pulp and dried in the air for several days. This process is in contrast to the conventional method, in which the pulps are squeezed dry and thus time-saving from the coffee bean.
The beans are then sorted in size, appearance and shape for optimal flavor alignment. Bottling and weighing the green coffee beans in sacks ends the first important part in producing a high-quality coffee.
Another crucial step in obtaining high-quality coffee is the roasting process. The roasting of the green coffee represents the refinement of the product. The green coffee beans should be roasted as evenly and gently as possible to release the flavors contained therein. Too much roasting destroys many flavors and causes the formation of chlorogenic acids, which are mainly responsible for the bitter substances in the coffee. Our beans are roasted in the long-term roasting process. The aroma can develop slowly here and the formation of bitter substances is avoided. After roasting the beans, the coffee is ground and packaged flavor-packed or as a “whole bean” in the aroma valve bag, so that the aroma is retained. The products have a minimum shelf life of two years.