Origin Information

Olman Antonio Izaguirre López
La Laguna, Dipilto, Nueva Segovia, Nicaragua
December - February
1327 – 1400 meters
Clay minerals
Pulped natural (Honey) and dried in the sun on patios and elevated tables

Background Details

It was such a special moment that Olman Antonio Izaquirre López remembers the exact day he became a coffee producer, March 20, 2015. This was the day Olman purchased his 17-acre farm called San Jose, which is located in community La Laguna within the municipality of Dipilto in the department of Nueva Segovia. He started working in coffee to support his family of four. but had to completely renovate the leaf rust damaged farm for that to happen. Nearly five years later, the farm is producing coffee again. He has also realized his dream to build a micro-mill that 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 while still in the cherry. Olman likes to leave the cherry in the shade for 24 hours, then depulp them and use the demucilager to mechanically strip 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. The honey process has enabled Olman to market his coffee as a micro-lot and earn better prices. With more income, he has been able to contribute funds to road repairs in his community and pay better wages to her employees.