Central America or Colombia, the best of both worlds, higher acidity than the Brazil (B), with fuller body than the African (A). Finca Los Papales is located in the Cordillera Isabelia, a mountain range in the central northern part of Nicaragua where it covers about 210 hectares at a height of 1350 to 1500 masl. The farm’s elevation and its location in tropical cloud-forests provide a unique climate for coffee cultivation. These forests exist at high altitudes and are characterized by a constant mist at ground level, creating a cold and damp environment. The owners try to preserve this natural environment as much as possible and practice sustainable farming to minimize their ecological footprint. They have an eco-efficient wet mill on site and a mechanical demucilager to reduce water waste when depulping cherries and washing coffees. Los Papales also greatly values its social impact, for which they are recognized by the Sustainable Agriculture Network - an international certificate one can only obtain when certain ecological and socio-economical needs are met. They have an on-site school for employees’ children and a health care centre for working families and local residents, where women have access to gynaecological care and children to immunisation vaccines. Cherries are handpicked when ripe and brought to the wet mill where they are sorted mechanically with a density separator (to remove defects and underdeveloped cherries. They are then depulped with as little water as possible thanks to a mechanical demucilager. Finally the coffee is laid out to dry on African beds in greenhouses or under polyshades and this for about 12 to 16 days, until the desired humidity is reached. Coffee is then rested in parchment for at least 3 weeks before further processing. This coffee was sourced through our importing partner Falcon coffees.