Finca Agua Sarca – El Torito
At Finca Agua Sarca, thanks to the rich soil, Isacio is able to grow Caturra, Yellow Catuaí, Red Catuaí, Maracaturra, Obata, Parainema, Marcellesa, Gesha. This specific lot is 100% Yellow Catuaí. His farm is broken up into lots based on altitude and area. This specific lot is called El Torito.
During the harvest, the cherries are carefully handpicked on the steep slopes and delivered to a processing area located on the farm. This lot underwent the Natural Anaerobic method, which begins with the cherries being sorted for quality and submerging them in a tank of water to remove the floating cherries. After sorting, the coffee is placed in plastic barrels to initiate fermentation for 72 – 96 hours. After fermentation, the cherries are delivered to the Cafetos de Segovia mill, located 25 kilometers away, where they will be dispersed on raised beds to dry in the open sun for 30 days. This process includes a first phase of direct drying in the sun for three days, then placed under shade for 20 days, followed by four days being covered, and a final three days in the open sun. Once the ideal moisture content is reached, the coffee is hulled and prepared for export at the mill.
Introduced into the country in the mid-1800s and forming a central position in the country’s economy for more than a century, coffee is currently Nicaragua’s primary export. Its production generates over $448 million dollars a year in exports, representing 8.2% of overall exports, and provides more than 200,000 jobs to locals.