Finca La Porra
As part of the Cerros de Yali reserve, Finca La Porra is surrounded by lush vegetation and a diverse array of wildlife such as armadillos, guatuzas, and guardiolas. The coffee grows under a delicate canopy of shade, and Byron plants a variety of other vegetables and grains such as bananas, plantains, citrus fruits, and avocados. The farm is family-run but employs 40 staff members during the harvest to help with the additional work.
Once the coffee cherries are ripe, they are selectively hand picked and transported to the wet mill where they are submerged in a tank of water to remove the floaters, or lower quality cherries. The coffee is then pulped to remove the external fruit and fermented in water to initiate the breakdown of the remaining mucilage. This process lasts 17 hours. After fermentation, the coffee is rushed through channels for a final clean before drying. Lastly, the freshly cleaned beans are spread evenly on a patio to dry in the open sun for 7-10 days. When the ideal moisture content is reached, the coffee is delivered to the dry mill to be hulled and prepared for export.
Finca La Porra cares for its surrounding environment, the biodiverse ecosystems and unique wildlife. This is why the water used for processing goes through biological filters and oxidation lagoons before being returned to natural water sources.
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.