Francisco Olivera Ruiz


In 1999, Francisco Irene Olivera bought his farm. At that time, the access roads to the land were considered a martyrdom for vehicles, and for him, it was a “torment” to get access and start working on the farm, hence the name. Today, Francisco has been involved in coffee production for more than 25 years and in specialty coffee for more than 11 years.

His first beginnings in the coffee business came from working with an organization in Denmark that was working to optimize the management of coffee farming in Nicaragua in the 1990s. There he began to seek advice as a coffee farmer, and the dream of owning his coffee farm was born. He then began saving to buy land, his project at La Tormenta Farm. The farm is his livelihood; what he has learned in this field, with its ups and downs, is that you must be persistent, have good administration, and be cost-effective.

Francisco Irene’s farm is unique because of its geographical position and the agronomic management carried out year after year. Specialty coffees have improved their economic and social welfare. Today his son is the one who takes control of the agronomic work in the field, and his nephews also help him with farm activities and coffee processing. Francisco Irene is in charge of all administrative matters, strategies, renovation plans, and the overall vision of the estate.

Finca La Tormenta coffee is of excellent quality due to the focus on good picking practices and on-farm processing. The coffee is fermented for 24 hours, washed on the farm, and then transported to Caravela’s La Estrella dry mill for a slow drying process in raised beds for 15 days on average. The farm has several varieties, including 80% catuai and 20% Pacamara. Irene hopes that customers will continue to prefer his coffee, and pay sustainable prices, as this helps to improve farm management and infrastructure. He hopes that soon customers will be able to visit him and see first-hand the daily tasks of the farm.


Farm Varieties
Total Farm Area

12.6468 Hectares

Area in Coffee

11.2416 Hectares






Nueva Segovia


1,350 MASL

Technical info

December – April.

Processing Method



Guaba, Musaeas, Musaseas, Guapa, Bucaro.

Drying Method

Beds or strollers or drying module for 15 days.