The Story Behind the Cup: Finca La Flor, Nicaragua

Every once in a while, a coffee shows up that doesn’t just taste great—it feels right. This is one of those coffees. Our June Microlot is a direct trade, fully washed Nicaraguan beauty grown by Don Haroldo Altamirano at Finca La Flor, nestled on the lush slopes of Peñas Blancas in the Matagalpa department of Nicaragua.

What makes this coffee special isn’t just the flavor—though trust me, we’ll get to that—it’s the story. It’s the mountain air. It’s the soil, the storm recovery, the hands that planted, picked, washed, and dried it. This one carries weight. You’re not just drinking a coffee—you’re honoring resilience, community, and damn good farming.

Where It’s Grown: Peñas Blancas, Matagalpa

Matagalpa is the beating heart of Nicaraguan coffee country. It’s not just that the altitude is perfect (this lot is grown at 1200 meters above sea level), or that the volcanic soil is naturally rich and ideal for deep-rooted crops. It’s that the area breathes life into every harvest. The dense cloud forests of Peñas Blancas feed the earth with mist and microclimates, allowing slow, even cherry development—an absolute necessity for nuanced, complex flavor.

Finca La Flor sits just north of La Dalia, tucked into a pocket of land shaped by both hardship and hope. This region was devastated by hurricanes Eta and Iota in late 2020. Farms were flooded. Infrastructure collapsed. But the community held. And now, in 2025, this coffee is part of the comeback story. That matters.

The Farm and the Farmer

Founded in 1987, Finca La Flor is a 14-hectare farm run by Don Haroldo Altamirano and his family. The primary varietal in this microlot is Catimor, known for its disease resistance and high yield—but often overlooked in high-end circles. Here’s the twist: in the right hands, with the right altitude, Catimor sings. This is a masterclass in coaxing balance and body out of a varietal that too many roasters write off.

Don Haroldo’s approach is careful and craft-driven. Ripe cherries are selectively handpicked, washed, and sun-dried. Even the coffee husk—the cascara—is saved and used as a tea, so nothing goes to waste. That level of intentionality isn’t common. It’s what makes this farm exceptional.

And they’re not just growing coffee. They’re building infrastructure. Right now, the Altamirano family is developing a health clinic to support their workers and families. That’s what we mean when we say we back mission-aligned coffee. This is it.

Sustainability That’s Not Just a Buzzword

Let’s be real—“sustainable” gets tossed around like free stickers at a pop-up. But at Finca La Flor, it means something. First, this is a direct trade relationship, which means more of the margin goes straight to the farm. No middlemen siphoning value.

Second, the use of natural composting methods, careful water usage during the washed process, and commitment to preserving the biodiversity of the Peñas Blancas cloud forest means this farm isn’t just surviving—it’s helping the land thrive.

You’re drinking a cup that honors the forest, pays the farmer fairly, and keeps the operation going for future generations. That’s what we stand for.

Let’s Talk Flavor

This coffee is a layered experience, not a single-note punch. The fragrance and aroma lean into maple syrup territory, immediately warm and inviting. Take a sip and you’ll catch waves of brown sugar, dark chocolate, and almond. Then the cocoa butter steps in with a creamy richness, anchored by a subtle orange acidity that brings the whole thing to life.

There’s a milky mouthfeel that coats the tongue in the best way possible, followed by a nutty aftertaste that lingers just long enough to make you go back for more. This isn’t a coffee that shouts. It hums. It’s gentle, complex, and quietly powerful. Like a steady-handed craftsman, not a flashy influencer.

SCA score? 84.0. That’s firmly specialty grade, with room to climb depending on brew method and freshness. You’re getting a balanced, approachable, medium roast that still gives you plenty of nuance to geek out on if you want to.

Brew Guide: Orange Cocoa Iced Flash Brew

To highlight the citrus and chocolate notes in this microlot, I recommend a flash brew over ice—a method that keeps acidity vibrant but locks in sweetness without going sour or flat like traditional cold brew can.

What You’ll Need:

• 30g fresh ground coffee (medium-fine, like table salt)

• 300g hot water (just off boil, 200°F)

• 150g ice (in the carafe)

• V60 or Chemex (your choice)

• Paper filter

• Optional: pinch of orange zest or a tiny splash of orange blossom water

How to Brew:

1. Rinse your filter with hot water, discard the rinse water.

2. Place your 150g ice in the carafe under the brewer.

3. Add 30g of coffee to the filter.

4. Bloom with 60g of water for 30-45 seconds. Stir gently.

5. Pour the remaining 240g of water in slow, steady circles over 2:30–3 minutes.

6. Swirl to mix the meltwater. Optional: zest a little orange over the top or add a drop of orange blossom water to bring out the high notes.

Serve it over ice in a chilled glass. No cream, no sugar needed—this drink was built to shine on its own.

Why We Chose This Lot

We’re not just slapping labels on random beans and calling it good. Every coffee we bring in has a reason for being here. For June, we wanted a coffee that embodied recovery, craft, and quiet strength.

Don Haroldo’s Finca La Flor delivers on all fronts—farm-level resilience after natural disaster, family-led development of a clinic for workers, sustainable practices, and a cup profile that’s both comforting and refined. This isn’t a tourist coffee. It’s not for hype. It’s for people who want to taste what happens when coffee is treated as sacred from seed to cup.

We drink it black. We sip it slowly. We tell its story. Because when you know what went into it, it hits different.

How to Order

This microlot is only available in June—and when it's gone, it's gone. This isn’t some mass-market commodity. It's a seasonal, direct trade release that supports real farmers doing real good.

👉 Grab your bag here before it’s gone.

Every bag helps us fund veteran service dog training and mental health support—because great coffee should do more than taste good. It should make the world a better place.