New arrival
Hacienda Montesol, located on the peaks of Mount Dominico in Jinotega, Nicaragua, near Lake Apanas, is dedicated to the cultivation and export of specialty coffees. This property was acquired in 1998 by the Rosales Mejía family, Don Jaime and Doña Ana, who implemented a vision based on three fundamental pillars: highly technical management, socio-environmental sustainability, and the integration of processes throughout the value chain, such as its pre-drying greenhouse, which is designed and manufactured with bamboo grown on the farm.
This highly technical management is achieved through annual management plans, seeking to produce the best possible coffee thanks to the unique characteristics of the soil, altitude, and microclimate of the region. The farm is committed to continuous improvement and innovation to maintain the highest coffee quality.
The farm has been certified by the Rainforest Alliance and C.A.F.E. Practice (Starbucks) since 2002. This vision is complemented by labor incentives and environmental conservation programs. From wet processing to pre-drying and drying, Montesol exercises rigorous control over every stage of coffee processing, from harvesting to export bags.
Montesol Estate covers 149 hectares, of which 112 hectares are dedicated to coffee growing and the remainder are protected areas, designated since 2000 to preserve local flora and fauna. The climatic conditions are ideal for coffee growing, with temperatures ranging from 14-30°C and an annual rainfall of 2,000 mm.
Montesol has implemented harvesting standards that only allow cherries with optimal ripeness. Harvesting criteria are rigorous, with training and field supervision for the harvesters. The majority of the harvesters (approximately 65%) are regular workers.
Montesol's employees, who have been with them for more than 20 years, are their most valuable asset. Thanks to their dedication, the farm has consolidated its production with an average yield of 28 quintals per hectare and has won three Cup of Excellence awards.
Montesol employs and houses 65 permanent workers and 250 to 350 seasonal workers during the harvest season (November-March). Montesol is committed to CSR, creating a social impact on the lives of those who work on the farm.
This highly technical management is achieved through annual management plans, seeking to produce the best possible coffee thanks to the unique characteristics of the soil, altitude, and microclimate of the region. The farm is committed to continuous improvement and innovation to maintain the highest coffee quality.
The farm has been certified by the Rainforest Alliance and C.A.F.E. Practice (Starbucks) since 2002. This vision is complemented by labor incentives and environmental conservation programs. From wet processing to pre-drying and drying, Montesol exercises rigorous control over every stage of coffee processing, from harvesting to export bags.
Montesol Estate covers 149 hectares, of which 112 hectares are dedicated to coffee growing and the remainder are protected areas, designated since 2000 to preserve local flora and fauna. The climatic conditions are ideal for coffee growing, with temperatures ranging from 14-30°C and an annual rainfall of 2,000 mm.
Montesol has implemented harvesting standards that only allow cherries with optimal ripeness. Harvesting criteria are rigorous, with training and field supervision for the harvesters. The majority of the harvesters (approximately 65%) are regular workers.
Montesol's employees, who have been with them for more than 20 years, are their most valuable asset. Thanks to their dedication, the farm has consolidated its production with an average yield of 28 quintals per hectare and has won three Cup of Excellence awards.
Montesol employs and houses 65 permanent workers and 250 to 350 seasonal workers during the harvest season (November-March). Montesol is committed to CSR, creating a social impact on the lives of those who work on the farm.
Montesol, Nicaragua
Envíos a partir de 24h
El café necesita un tiempo de desgasificación después de ser tostado, y como trabajamos prácticamente sin stock, nuestros envíos los haremos respetando su reposo para que lo tengas en tu casa en los siguientes 2-3 días laborables.
Listo para tomar
Una vez recibimos el pedido, lo tostamos, lo reposamos, lo empaquetamos y lo enviamos... con este margen de tiempo te llegará listo para poder consumirlo en Filtro, y si esperas unos días más, para Espresso.
Con calma..
..las cosas salen mejor. No hace falta que te llegue tu café en 24h a no ser que quieras contemplar lo bonito que es el grano y el paquete ;)
Si te gusta lo que ves..
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