This beautiful natural process coffee comes from Fredy Vallecillo and his farm, Finca Las Maravias, located near Ocotal in the Department of Nueva Segovia in Nicaragua. When Fredy first purchased his land, it was barren; today, it is a thriving, diverse ecosystem. His coffee is both juicy and jammy with hints of orange, brazil nut and apricot jam.
 
Social Kontext
 
Fredy’s approach to farming is deeply rooted in nature and his community. Beyond coffee, he has planted cacao with the dream of making chocolate for his son, and his farm’s diverse canopy of guava and banana trees creates layered mix of plants fostering biodiversity. However, the region faces significant social and logistical hurdles. Poor road infrastructure means that during harvest, pickers must often be ferried for up to three hours each way. Despite these challenges, Fredy remains committed to a philosophy of living and working with nature rather than against her.
 
Economic Kontext
 
The economic landscape for Nicaraguan smallholders is increasingly complex. This year, heavy rainfall caused widespread "phenolic" flavour defects across the region. While high global market prices allowed even defective beans to fetch a decent income, finding labour remains a struggle. To support long-term viability, our importer This Side Up maintains a Regenerative Premium Fund. A small percentage of every coffee sale is set aside for this fund, which the farmers in Fredy’s group plan to use for workshops on regenerative farming. These sessions will help them apply specialized regenerative knowledge to their specific local contexts.
 
Environmental Kontext
 
Finca Las Maravias is a remarkable example of environmental restoration. By planting a smart mix of fast-growing trees, Fredy managed to restore the natural waterlines on his land within a decade. These lines now run freely again, supplying water to the small town below. To combat the effects of climate change, Fredy has strategically planted rain-resistant varieties to prevent cherry loss during heavy rainfalls. In his farming group, members are starting to transition toward regenerative practices, focusing on increasing biodiversity and reducing external inputs to foster a self-sustaining ecosystem.
 
Processing
 
For this natural process coffee, cherries were picked when they were red and ripe and consequently dried in the sun. Fredy took meticulous care with this microlot to ensure the clarity of its delicate flavours and avoid the common defects of the season. The result is a profile that highlights the sweetness of the fruit and the complexity of flavour.