Flor de Pino


Nicaragua has a rich flora due to its location on the Central American Isthmus, where it is possible to find a diversity of forest trees. One of these is the pine tree, which has cone-shaped seeds that are as unique as the peebies beans. These peaberry beans are sized at less than screen 15. Often these are high quality beans that do not meet the minimum size requirements for certain preparations but make a perfect coffee when blended together.

Flor de Pino is therefore named after the most predominant variety of pines in the country, which is the “ocote”, a name that comes from the Nahua term “ocotl”. Its leaves generally form groups of five, are dark green in color, and have a reddish-brown bark. Its wood is white and resinous, commonly found at elevations between 1400 and 3200 m.a.s.l and with an average annual temperature of 11 to 18 ° C, so it is easily found in coffee-growing areas of the country. Surprisingly, this conifer gives off an aromatic resin that burns easily when it comes into contact with fire due to its flammable resin. Therefore, coffee growers around the country by tradition use it for the construction of their houses, wet mills or as fuel to cook all year long. “Flor de Pino” blend is a truthful representation of the diversity of pines found in Nicaragua that matches with this coffee’s versatility and characters of sweet, aromatic, and dark chocolate notes.

Farm Varieties



Jinotega, San Rafael del Norte, San Sebastian de Yali, Matagalpa, Dipilto, Mozonte, Nueva Segovia


Nueva Segovia, Jinotega, Matagalpa


1,200 – 1,500 MASL

Technical info

November to April

Processing Method

Traditional fully washed process in micro-mills at each farm naturally fermented in cement tanks for 18-36 hours.


Pines, Oak trees and native trees

Drying Method

100% shade-dried on raised beds at Beneficio La Estrella and Centro de Acopio La Concordia