Greetings From Matagalpa, NICARAGUA
Our Coffee Source
Our coffee farms are cared for in a controlled shaded environment with natural water sources, in a way that protects and maintains the biodiversity of our environment. Our farms in total are more than 1500 acres. Dr. Frank Bendaña, father of Roberto, started El Quetzal in the 1960s. Our farms have enjoyed international recognition for production and varieties of coffee beans.
Dr. Bendana introduced several varieties of coffee plants to the farms.
Caturra Coffee
Catimor Coffee
Pachisol Coffee
Java Coffee
Yellow Catuaí, Coffee
Villa Coffee
The Ideal Environment for Producing Coffee
We work with systematic pruning, high densities, planting geometric designs, the sun, windbreaks, high technology and inputs. Coffee production has been more than 2.5 tons per hectare during the past five decades.
2,200 millimeters
of rain during 10 months of the year.
Averaging 8.5% organic matter and heights of 4.100 – 4.950, feet above sea level.
North Latitude 13 °degrees, 41-43 minutes.
Average temperature 16.5 ° Celsius.
(15-22C)
PH 4.5-5.0 acid soils, sandy loams to loams francs.
Our annual harvest includes 4-6 times of manual picking for each lot in the farms, where only the red grain is chosen.
Diversification and Environmental Impact
We seek to maintain an ecological balance in the region.
15,000 Pinos
2,000 Japanese Medlar
10,000 Cypresses
60,000 Eucalyptus trees
On a slope of more than 40 acres, low iron poor land
we have been planted over 85,000 trees.
WET MILL
Wet milling covers the removal of the seeds from the flesh of the coffee cherry. The flesh includes the outer skin and the pulp, which are removed using a depulper.
DRY MILL
Dry milling covers removing the parchment from the beans, after which they are graded and sorted, packaged, and exported.