Los Papales

The López family established their first coffee plantations over a century ago under the guidance of the family patriarch, Mr Vicente López López, a Nicaraguan citizen of Spanish origin. These early plantations were set in the mountainous Datanlí region of Jinotega. His son, Vicente López Herrera, continued the tradition, founding his own farm, Betania, which remained the family estate until it was confiscated during the Nicaraguan conflict in the 1980s. Today, the family operates two farms, Los Papales and Betania (named in honour of the original holding), cultivating both traditional and improved coffee varieties.

Los Papales lies five kilometres from Jinotega city on the slopes of Cerro Chimborazo, which rises to 1,688 metres above sea level and is among the highest peaks of the Cordillera Isabelia. The farm’s distinctive topography, cloud-forest climate, and commitment to agro-ecological management and biodiversity conservation provide ideal conditions for high-quality Arabica coffees, including lots classified as SHG and SHB.

Coffee is harvested with 94% fully ripe cherries, depulped mechanically, and placed in sealed containers for a fully anaerobic fermentation of 72 hours. It is then washed and dried on African raised beds. The drying stage takes approximately 14 days. The coffee rests in parchment for a minimum of 21 days before further processing.

PRODUCERS:
Lopez family, Finca Los Papales