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Nicaragua Finca Lo Prometido


Finca Lo Prometido
Small coffee trees growing on a hillside in Finca Lo Prometido. Courtesy Coffee Quest
Finca Lo Prometido is located in the Dipilto-Jalapa mountain range in the North of the department of Nueva Segovia and sits at a range of elevations, from 1,450 m.a.s.l. at the "low" end, with lots as high as 1,650 m.a.s.l. at the top. In total, the farm is approximately 13 hectares, with 9 currently in production and 3 soon to be producing. The farm is situated in the municipality of Mozonte (in the community of La Soledad) and currently has the following varieties: Red Catuai, SL-28, Bourbon, Java, Pacamara and Maracaturra. The care and processing that goes into every lot that is processed in this farm is second to none, with careful detail at every stage, starting with optimal cherry picking at the farm level. Washed coffees are dried for between 15-20 days, honeys 20-25 days and naturals, between 30-35 days! The owner, Luis Alberto Balladarez is no stranger to quality, having won or placed in the COE, over the course of many years. This is our 2nd year working with Luis Alberto and our first year purchasing a lot from this particular farm.
This overview courtesy Coffee Quest


Coffee Flavor Profile:

05/2021 update: The fruity profile of this coffee is starting to age and is presenting more of the creamy body, along with a bit of an oatmeal or oat milk note. Cooled filter cups show more of the fruity notes, while espresso extractions still show plenty of strawberry, pineapple, and apricot.

Sweet ripe strawberry, apricot, plenty of other fruits; very sweet, complex, milky, creamy body, reminiscent of cereal milk. Very unique.

Roast Profile Details:

This natural processed Java varietal offers a very complex taste profile. We roasted this fairly lightly to bring out the complex fruit notes, but with enough development to really emphasize the creamy body. The play between the two is a wonderful taste experience.

How we drink it:

A great all-rounder, this coffee does well in any method.

Filter: A 1:15 ratio along with a lower brewing temperature brings out the most of the fruity natural process of this coffee. Creamy body and milk-like textures are most apparent in paper filter methods.

Espresso: We had a lot of success with this coffee in a 1:3 espresso ratio for a straight shot. Extraction yields under 24% gave the best sweetness. 1:2 or 1:2.5 ratios made strong shots for milk drinks. The creamy texture of this coffee plays especially well with milk. Our regular espresso machine recipe is an 8-second preinfusion followed by a full extraction at 5.5 bar.


Producer: Luis Alberto Balladarez
Farm: Finca Lo Prometido
Community: La Soledad





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