Sagrada, Nicaragua

Method: Washed (Machine-pulped, floated, washed, sun-dried on patios)

After careful sorting and washing, beans spend roughly six days drying on patios under the Nicaraguan sun, preserving clarity and sweetness while showcasing the region’s signature character.

Grown in the mountains of Matagalpa, Nicaragua, this coffee is produced by around 85 small-holder farms associated with the cooperative Cooperativa Agropecuaria Multisectorial Sagrada Familia R.L.. The farms sit at altitudes between 950–1,200 m a.s.l., where the cooler nights slow cherry development and build flavour complexity.

The cooperative uses a washed method—cherries are harvested in November, floated to remove defective beans, machine pulped, washed, and then dried on patios for about 6 days. Nicaragua’s rich coffee history, combined with this high-altitude terroir and dedicated community of growers, helps create a truly distinctive cup.