Nicaragua Las Morenitas

With tasting notes of chocolate, pear, brown sugar and sweet pineapple, this nicaraguan coffee is deep, rich and delicious.

Nicaragua Las Morenitas is produced by Victor Robelo as part of the Las Nubes group,  a collection of farms across Jinotega and Matagalpa dedicated to sustainable, high-quality coffee production. Grown at elevations between 1000–1250 metres above sea level in the cool climate of Cerro Bonetillo, the slower cherry maturation at altitude helps create exceptional sweetness, clarity, and balance in the cup.

The farm is planted with Caturra, Catuai, and Marsellesa varieties and is managed with a strong focus on environmental stewardship and long-term sustainability. Behind the coffee is a skilled team deeply committed to quality and community. Workers are paid above market rate to retain experienced harvesters, while meticulous lot selection and quality control are overseen by engineer Ismael Gonzales and cupper Jeyson Chavarria. Their dedication has helped Las Morenitas gain recognition within Nicaragua’s speciality coffee scene, including placements in Cup of Excellence competitions.

Cherries are hand-picked at peak ripeness, reaching 26° Brix under the guidance of Production Manager Jimmy Valenzuela. Once harvested, the coffee is fully washed and processed on the farm.

The cherries are carefully cleaned, sorted, and pulped before undergoing a 36-hour tank fermentation. After washing, the wet parchment coffee is transported to the dry mill facility in Matagalpa, where the drier climate provides ideal conditions for slow, controlled drying.

Larger lots are dried on patios, while microlots are carefully managed on raised beds. Each drying lot is assigned its own dedicated team responsible for consistent raking and quality control throughout the process, ensuring clarity and consistency in every cup.