LOCATION: Dipilto, Nueva Segovia
FARM: Finca Bethania
ALTITUDE: 1150-1550m above sea level
PROCESSING: Carbonic Maceration Natural
OWNER: The Albir Family
In the cup: Blueberry, syrupy, caramel, chocolate
ABOUT FINCA BETHANIA
Finca Bethania is located in the Dipilto region of Nicaragua, in the country’s north-west. It is
owned and operated by the Albir family, which has been in the coffee business for four
generations. When civil war broke out in Nicaragua in the late 1970’s, Martha Albir decided
to leave the country and settle in Germany. However, she always dreamed of returning to
her homeland. When her parents gifted her and her sister a coffee farm (Finca Bethania) in
2013, it was the incentive Martha needed to return to Nicaragua.
Upon arrival, she was shocked at the lack of care the local workers had for the environment.
Although she made initial attempts to improve environmental practices, she understood that
in order to inspire workers to take care of nature , she had first to make sure the workers
had access to essential resources. Martha and her family have ensured that the workers
have access to electricity, education and food, and have established medical centres and
various services at the farm. She also pays her workers an above average wage, so that they
are able to improve conditions for themselves and their families.
Over the last few years, Finca Bethania has been cultivating varieties more resistant to
diseases, as well as improving techniques to increase the production of older varieties that
already grown at the farm. All of these changes are done under the supervision of an
agronomist, hired by Martha and her family.
Over the last two years, Project Origin has worked closely with Martha and the Finca
Bethania team to implement Carbonic Maceration (CM) processing at the farm. This
processing uses controlled fermentation techniques to highlight and emphasise the
characteristics of each varietal.
(Info courtesy of Project Origin)