On the mountain side of the second highest peak in Nicaragua (1836m at its summit!) you can find Finca Jesus Mountain. A large private farm that is about 700 hectares in size, with 300 hectares of coffee, planted with several different varieties including Caturra, Catuai, Catimor, Tekisic, Pacamara, Maracaturra, and Java. The remaining 400 hectares of land are set aside for forest reserve. They collaborated with a very small specialty mill and export company run by the sisters Martha and Ana Albir to process and ship their highest quality coffees.
Coffees from the Jesus Mountain coffee company are picked ripe and depulped/mechanically demucilaged the same day. They are fermented dry for 12–36 hours before being washed once and dried on Cafetos de Segovia's patios, either shaded or in full sun. Drying typically takes between 10–15 days.
We roasted this coffee for espresso with a full body, notes of almonds and a milk chocolade sweetness.