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Las Hortensias, Nicaragua, Anaerobic Natural
Tropical, sweet citrus and almond
This filter coffee is layered with tropical fruit sweetness in every sip, accompanied by sweet citrus notes that elevate as it cools. On the finish, there is a smooth nutty note that reminds us of almonds.
| TASTES LIKE | Tropical, sweet citrus and almond |
| ROAST | Filter |
| COMPONENTS | n/a |
Las Hortensias has been in the Albir Sotomayor family for more than 50 years and has operated as a coffee farm for the past 30. Its name translates to ‘hydrangeas’ in English, inspired by the flowers scattered across the farm. Today, it is run by sisters Ana Maria Albir Sotomayor and Martha Albir, the third generation of their family to produce coffee in Nicaragua’s Nueva Segovia region.
Across 2.8 hectares, Marsellesa, Maracaturra, Red Catuai and Catimor grow beneath native shade trees. This canopy supports gradual cherry maturation, returns nutrients to the soil and improves water absorption. The farm regularly participates in the Cup of Excellence competition and international auctions.
In 2016, the sisters established Cafetos de Segovia after investing in their own mill. It now provides milling and export services for Las Hortensias and 11 neighbouring farms owned by friends and relatives. Their ecoforestry model protects native flora, wildlife and water sources while providing local employment. Through farming and milling, the Albirs continue to support quality, sustainability and Nueva Segovia’s coffee heritage.
| PRODUCER | Ana Maria Albir Sotomayor |
| REGION | Buenos Aires, Dipilto, Nueva Segovia |
| VARIETAL | Marsellesa |
| PROCESS | Anaerobic Natural |
| ALTITUDE | 1250-1300 masl |
Buenos Aires, Dipilto, Nueva Segovia, Nicaragua
Nicaragua’s Nueva Segovia region is celebrated for producing some of the country’s finest speciality coffees, despite accounting for a relatively small share of national production. Its highland farms benefit from fertile soils and distinctive microclimates that encourage coffee cherries to mature slowly, developing sweetness, clarity and complexity. The region is particularly renowned for its repeated success in the Cup of Excellence competition and international auctions.
Coffee farming is central to many rural communities across Nueva Segovia, where small farms and family-run estates work carefully to preserve quality. Producers increasingly combine traditional cultivation with sustainable practices, including growing coffee beneath native shade trees, protecting water sources and maintaining local biodiversity. Through improved milling, processing and direct export relationships, the region’s farmers are gaining greater recognition for the exceptional potential of Nicaraguan coffee.
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 89 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:30. |
| Best Freeze Date | 7-12 days after roast |