Rosa Marina Lopez

PARTNER’S NAME: GUILLERMO MONTENEGRO AYESTAS
FINCA LA LIMA STORY

In 1982, Rosa Marina López started working as a coffee picker on various farms in her local area. Since then, despite difficult moments and the instability that goes with being a picker, she became interested in the coffee industry. Rosa is passionate when thinking about the journey that coffee has to go on before reaching the cup of the final consumer.

When she married Guillermo Montenegro, it was like meeting her better half! Guillermo had a lot of experience with coffee and also had a farm. Since the very beginning of their relationship, they decided to work together towards the same objective, to produce coffee and position their product in the best coffee markets. The couple has passed through various obstacles such as leaf rust infections and other natural disasters but they still firmly believe that they want coffee to be part of their lives. In 2004, Guillermo gave Rosa 5 hectares of coffee for her to start working on her own production. When she received this small farm from her husband, Rosa decided to call it La Lima because of a beautiful and dominant Lemon tree that graced the farm. To continue developing her farm, Rosa decided to plant three more hectares of coffee trees at the highest point on the land, and little by little, she has been consolidating her coffee production and achieving high end coffees as a result of the teamwork with her husband. Despite everything that has happened on this farm, Rosa and Guillermo feel very blessed for all the opportunities they have had in the coffee world. Over the years, they have fallen but they have always made themselves stand up again and their passion for coffee has always prevailed. 

Farm Varieties
Size
Total Farm Area

8 Hectares

Area in Coffee

8 Hectares

Location
Country

Nicaragua

Municipality

Dipilto

Department

Nueva Segovia

Elevation

1,300-1,500 MASL

Technical info
Harvest

November – February

Processing Method

Fully washed and dry fermentated for 26-40 hours depending on the weather.

Shade

Musaceas and Guaba

Drying Method

Dried on shade-raised beds at Beneficio La Estrella