Can you imagine starting a coffee farm in your seventies? That is exactly what José René Paguaga, now ninety-four years old, did in Nicaragua. After the civil war forced him to leave in 1979, Don René, as he is best known, returned to Nicaragua in 1997 and purchased Finca Las Brumas, which is located in Nueva Segovia. He was no stranger to coffee when he took over Las Brumas. He started working in coffee as a boy and by the time the civil war came, he had more than 50 years of experience establishing multiple farms and a dry mill. When he was forced to leave Nicaragua, he went to Honduras and spent another 10 years establishing a new farm. He has been back in Nicaragua for more than 20 years and life at Las Brumas is a reflection of his experiences. But don’t expect to find tradition in the way of innovation here. With the help of his children and grandchildren, the Paguaga family has focused all their attention on producing award winning specialty coffee. From farm management to meticulous picking and sort, cherries land at the Brumas wet-mill in optimum condition. The modern wet-mill ecologically runs with very little water by using a demucilager, which controls the amount of mucilage that remains on the coffee bean after depulping without fermenting or washing the coffee. For this honey process, ripe cherries are floated to remove less dense, damaged, and under ripe beans before depulping. Then the cherries are depulped and the demucilager mechanically strips most of the mucilage from the bean. The coffee is then placed directly on raised beds to dry with a light layer of mucilage still attached to the bean. A classic caturra with a modern finish.