We present another great addition to our coffee menu, a newly arrived lot from Nicaragua.

La Ilusion is a special farm. Producer Rodrigo Albir focused for many years on working with local smallholder producers in Nueva Segovia and neighboring areas to increase quality, from picking through processing and drying.

At 1750–1900 meters, it is the farm that registers the highest altitude producing quality coffee in Nicaragua, the clouds and mists roll through the farm’s coffee and shade trees.

Originally, La Ilusion farm spanned 10 hectares of cultivated land. In 2019, it was expanded by merging with an adjacent property, bringing the total area to 100 hectares. This expansion allows for the gradual growth of coffee plantations while preserving the surrounding forest. The farm offers breathtaking views—on clear days, you can see Nicaragua's volcanic chain in the distance. La Ilusion also benefits from a unique microclimate, which plays a crucial role in producing its exceptional quality coffee. Each harvest the coffee continues to improve as the land is revitalized. Only organic fertilizers are used.

The farm’s 100 hectares are surrounded by primary forest. The nearest town is Mozonte, on the road to the small city of Ocotal. Beyond Ocotal is the road to the Honduran border. The farm’s Red Catuai cherries used to be processed as fully washed, but in the last years they started experimenting with new fermentations.

The ripe selected cherries are placed in airtight plastic barrels and undergo an anaerobic fermentation process.

La Ilusion is outfitted with depulping and washing equipment at its small mill.

After fermentation, coffee is transported from the farm to lower elevations to Cafetos de Segovia’s property with more open space and lower humidity to complete the drying process. The cherries are then spread out on raised beds to dry. The drying process involves regular raking to promote uniform drying and covering the cherries during the hottest parts of the day and overnight. It typically takes 25 to 30 days for the cherries to fully dry.

In the cup: A sweet coffee with notes of sultanas, dark chocolate, blackberry and a subtle winey aftertaste. Creamy body.