Coffee / Nicaragua / Nicaragua Cerro de La Explosión

Nicaragua Cerro de La Explosión


Cooked brown sugar, monkey peanut and caramel.

Grerat name for this coffee - ‘Cerro de La Explosión’ (Explosion Hill) but the actual name of the farm is Finca Flor Silvestre.

So why Cerro de La Explosión? - well the farm had previously been a mine camp for rebel forces. Well located and intriguingly named by its owner Roger Esau Herrera Ortez.

When the farm was founded in 1997, Roger was considered something of a maverick, as he was the first coffee farmer to be planting coffee trees in such a difficult place to produce coffee.

It requires a lot of effort and patience and growth of the trees is slow, taking up to 4 years to reach full production. Yields are also low – with only 7-12 quintales per manzana (.70 hectares). To give you a comparision other areas of Nicaragua produce an average of about 40 quintales per manzana

All our coffee is sold as whole beans, which we recommend for optimum flavour and freshness.
1400 - 1600 MASL
Roger Esau Herrera Ortez.
La Explosión, San Fernando
  • Nicaragua Cerro de La Explosión