OUR VARIETIES
A selection of the best aromas and flavors
Our offer
A quality standard, that meets your highest requirements
Through meticulous care and rigorous varietal selection, we cultivate exceptional specialty coffee. Laboratory analyses at the processing center award our beans cupping scores between 80 and 92 (depending on the batch, year, and harvesting effort), demonstrating superior quality designed to satisfy the most discerning palates. Available by microlot, these reports reflect our ongoing commitment to raising standards of excellence, year after year.
The coffee tree
A coffee ,
a variety ,
a unique story
Coffee is more than just a place of origin. Each bean comes from a specific variety, bearing its own name, not that of a country.
That's why at Fincafé, we don't offer you a simple "Nicaragua," but rather coffees with authentic identities, such as Caturra or Maracaturra.
Each variety has its own characteristics, influencing the aromas and complexity in the cup.
Explore our coffee tree and delve into the diversity of species and cultivars that shape the unique character of our beans.
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Discover
Our varieties
Explore our Arabica varieties, offering unique flavor profiles, carefully cultivated and hand-harvested.
HOW WE OPERATE
Our processes
From fermentation to drying, our processes are carefully selected to reveal each aroma of the coffee, in harmony with our know-how and our facilities.
01
Anaerobic honey method
To fully extract the coffee's aromas, the reddest and most perfect cherries are carefully sorted before undergoing anaerobic fermentation (without oxygen). They first ferment for 72 to 80 hours in bags, then are mechanically depulped, resorted, and placed in barrels with yeast for a second fermentation lasting 48 to 72 hours. Drying, a crucial step, takes place in the shade for 28 to 30 days on racks, preserving and concentrating the coffee's natural sugars. The complexity of this process, involving numerous manipulations and specially designed facilities, justifies the value of this exceptional bean.
02
Washed method
After picking, the cherries are pulped, fermented for 12 to 24 hours in their mucilage, then washed to remove the honey. Sun-dried for 4 to 5 days, they undergo a final washing and thorough drying process. This process enhances the clarity of the aromas and reveals the natural characteristics of each berry variety.
03
Honey method
Once ripe, the coffee cherries are mechanically dry-pulped, exposing their mucilage. Fermented for 48 to 72 hours in barrels, they are then transported in bags to drying tables, where they slowly drain for 28 to 30 days in the shade, absorbing their natural sugars. This process, which requires careful handling and specialized infrastructure, enriches the bean with a unique honeyed flavor, justifying its exceptional value.
04
Natural method
A method favored by small producers in Central America, the natural process involves drying whole cherries with their skins for approximately 28 days in the shade. During this process, the fruit's sugars and mucilage permeate the berry, revealing fruity notes and a unique aromatic depth.