La Picona (Anaerobic Natural, Nicaragua)

Finca La Picona is run by Martha Lucía Albir Sotomayor in Nueva Segovia, Nicaragua. Having purchased it in 2025, it's the latest addition to her portfolio of three other farms in the area. Set across nine hectares at 1,252m, six hectares of which are planted in the shade of a diverse canopy of native trees. Martha grows a broad mix of varieties here, including Maracaturra, Catuaí, Geisha, Java, Caturra and Parainema.

The cherries are hand-picked at peak ripeness before heading to nearby Finca Bethania for processing. There, washed, honey, natural and anaerobic natural lots are produced with the aim of bringing out the best in each coffee. Careful farming, thoughtful shade management and water-efficient processing all play a part in producing consistently high-quality coffee.

Tasting like apricots and dark chocolate with a super smooth finish

Origin: Dipilto, Nueva Segovia, Nicaragua
Altitude: 1150-1400 MASL
Process: Anaerobic Natural
Varietal: Red and Yellow Catuai