Description
Nicaragua
La Picona
/special filter
| Country | Nicaragua |
| Region | Dipilto, Nueva Segovia |
| Farm | La Picona |
| Height | 1252 meters above sea level |
|
Variety
|
Maracaturra |
|
Process
|
Natural |
Cupping NOTES
Red berries, licorice candy, raisins.
Bright acidity and a silky body.
La Picona is a Farm owned by Olga González and her son Samuel Zavala, located in Nueva Segovia, Nicaragua.
Two-time winners of the Cup ofExcellence.
Farm Picona is located in Dipilto, a nature reserve very close to the border with Honduras. This setting gives it a unique microclimate, ideal for growing coffee.
The Farm always belonged to Olga, but in recent years her son, Samuel Zavala, has taken over the management and oversight of the post-harvest process. Samuel carries on the family legacy while driving the Farm forward Farm new ideas and a fresh vision. Trained as an agronomist, he combines technical expertise with a deep passion for his craft.
At Farm Picona, we primarily grow Maracaturra, a Variety exceptionally large beans that, when properly processed, reveal vibrant flavor profiles with intense fruity notes and hints of red berries.
Farm Picona is located in the community of Las Manos, in Dipilto, Nueva Segovia, Nicaragua. It is owned by Martha Lucía Albir Sotomayor, a renowned specialty coffee producer who acquired the property in 2025, adding it to the three other farms she owns and her stake as a co-owner of the Cafetos de Segovia dry mill.
At Farm Picona, other varieties such as yellow and red Catuaí, Geisha, Java, Caturra, and Parainema are grown under controlled shade levels of 30% to 50%, provided by Inga trees, native hardwoods, búcaro trees, banana trees, and fruit trees.
The ripe cherries are harvested by hand between January and March and then transported by truck to Farm for processing. There, the Washed, Honey, Natural, and Anaerobic Natural methods are used, following a standard protocol that includes cherry selection, flotation, and an 18-hour rest period.
- The washed batches ferment in tanks for 24–36 hours.
- The honey batches ferment while sealed in plastic for 24–48 hours.
- Natural anaerobic wines are fermented in airtight barrels.
Finally, all the coffee cherries are transported to Cafetos de Segovia for storage, processing, marketing, and export.
Every bean tells a story of sustainable, chemical-free farming, using traditional and innovative methods, supported by 117 coffee-growing families in southern Huila.
