Coffee Story
Finca La Bendicion represents another of Luis Alberto's remarkable coffee farms, nestled in the community of La Providencia within the scenic Dipilto-Jalapa mountain range in northeastern Nueva Segovia. Positioned at an impressive elevation of approximately 1,300 meters above sea level, the farm spans an expansive 252 acres of land, featuring a rich and diverse ecosystem that supports an array of flora and fauna. Of this total area, 105 acres are meticulously cultivated for coffee production. The name "La Bendicion," which translates to "a gift from God," perfectly encapsulates the farm's exceptional qualities and importance to Luis Alberto.
The layout of the farm is divided into eight distinct parcels, each skillfully planted with unique coffee varieties, which include Caturra, Red Catuai, Hybrids, Villa Sarchi, Pacamara, Maracaturra, H-3, Marselleza, SL-34, and Java. The coffee plants flourish due to the ideal growing conditions created by the farm's rich biodiversity, light, sandy soil, and consistent annual rainfall, which measures between 1,400 and 1,600 millimetres. Once the cherries reach their peak ripeness, they are carefully harvested and transported to the Las Segovias Mill, where they are sorted by variety. The drying process takes place in controlled, low-temperature environments that preserve the bean's quality. The drying lots are arranged on African beds, where they benefit from a combination of direct sunlight and shade nets, ensuring optimal drying conditions are preserved. Washed coffees and honey typically dry in around 20 to 25 days, whereas naturally processed coffees require a slightly longer drying period, ranging from 30 to 35 days.
