Nicaragua Jesus Mountain
Jesus Mountain Coffee Company is the name of the operation behind Cerro de Jesus, or Jesus Mountain Farm, a large private farm that is about 700 hectares in size, with 300 hectares of coffee, planted with several different varieties including Caturra, Catuai, Catimor, Tekisic, Pacamara, Maracaturra, and Java. The remaining 400 hectares of land are set aside for forest reserve. The “mountain” in the farm’s name is literal: The farm rests on the second-highest peak in Nicaragua, 1,836 meters at its summit.
In 2017/18, Jesus Mountain began collaborating with Cafetos de Segovia, a very small specialty mill and export company run by sisters Martha and Ana Albir. The sisters, who inherited their passion for coffee from their father, tend not only to their own farm (Finca Bethania), but also invested in a mill operation in 2015. In 2016 they began providing milling and exporting services not only for their own family farm but also for nearby farms owned by friends and family, including Jesus Mountain Coffee Company.
Coffees from Cerro de Jesus are picked ripe and depulped/mechanically demucilaged the same day. They are fermented dry for 12–36 hours before being washed once and dried on Cafetos de Segovia’s patios, either shaded or in full sun. Drying typically takes between 10–15 days.
Heller Espresso, Heller Filter