Henry Enmanuel Padilla Casco started cultivating coffee nearly 20 years ago on his 45 acre estate called Los Jilgueros (the goldfinch) near the town of Las Sabanas in the Madriz growing region of Nicaragua. Henry learned to calibrate the quality of coffee produced at Los Jilgueros through fierce competition in the Nicaragua Cup of Excellence. Today, his primary focus is farm management and strong picking protocols. For the post harvest, Henry counts on family ties with the Paguaga’s family, which also owns other nearby award-winning estates, as well as, a wet-mill and dry-mill operation called Santa Lucila. 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, which produces a classic caturra with a modern finish.