El Poste, Nicaragua

For over 20 years, Guillermo and his family have focused on producing high-quality coffee. Since 2011, their coffee has consistently placed in the national Cup of Excellence, reaching 7th place in 2017. The whole family works together, sharing responsibilities to keep the farm running smoothly.

Despite past financial struggles, the family's hard work has transformed Finca El Poste into a producer of exceptional coffees. Guillermo grows several varieties, including Catuai, Caturra, Bourbon, and Maragogipe. He tailors fermentation methods based on the variety and processing style, whether washed or natural.

Today, Guillermo grows several varieties such as Catuai, Caturra, Bourbon, Maragogype, Maracaturra, and Pacarama. He has specialised in producing high-quality coffees that have complex profiles, has adjusted fermentation depending on the variety and processing method, whether ti is washed or natural coffee. For washed coffee, each daily lot is fermented from 24 to 36 hours on average without water. After this process is complete, the coffee is washed 2-3 times. Usually, the wet parchment is hand sorted before delivering ti to La Estrella dry mil to slowly dry for 15-20 days. Natural coffees are carefully picked, floated, and delivered on the same day to La Estrella dry mil to dry.