Rosa Yanette Rivera

Nestled in the department of Jinotega, in one of the most productive areas of the country with ideal microclimates for coffee cultivation, is the Finca La Esperanza. Rosa, the farmer behind this coffee, comes from a coffee-producing family. Her mother Luisa Pastora and her sisters are also coffee farmers, and as a family, they exemplify the joyful and hard-working identity of the Nicaraguan people.

Rosa has been involved with coffee since childhood, and for the past 10 years, she focused exclusively on producing specialty coffee. For her, coffee is an interesting world where she has learned how to make and improve coffee processing methods and agronomic practices. She also takes immense pride in producing good coffee and maintaining quality. The landscape, soil, and elevation between 1,200 and 1,400 MASL where the farm is found make it special. 

Over the years, she has mastered the processes that work for her coffee; thus, she focuses on proper fertilization and processing. From picking coffee at its optimal level of ripeness, floating the coffee to remove lower density beans, pulping the coffee every day, to fermenting the coffee in concrete plaits. Fermentation is semi-dry, meaning it uses a small amount of water. Fermentation times are 36 hours (about 1 and a half days) for some batches and 24 for others, never less time. It is dried at Caravela’s facilities in La Concordia, where it dries slowly for 14 to 15 days (about 2 weeks) on average. She does washed, honey and natural processes. There are several varieties of coffee on her farm, such as Catuai, Caturra, Catimor and Maragogype, which are excellent in quality and adapted to the region. 

In the future, she would like to plant new plots and improve the infrastructure and payments to her team. She also wants to have access to fair prices and continue to work with roasters who appreciate her coffee, as her focus is on quality and long-term relationships!