Two Oceans , Nicaragua , Nueva Segovia , Dipilito
"Total respect for the environment"
Coffee Producer Isacio Albir
A glimpse of its history and its coffee experience
I am dedicated to coffee growing, by family inheritance.
I have been producing coffees for 16 years.
One of the critical points in the production process of my coffees is the moment of cutting and drying the coffee.
The stage that I consider most important is the selection of the cherries.
Producing coffee is enormously satisfying for me.
Isacio Albir’s team
- Santos Feliz Suare, Employee in various tasks on the farm
- Melvin Inestrozs, Human Resources
Coffees produced by Isacio Albir in his farm Agua Sarca
All the coffees produced by Isacio, microlots, have followed specific controls in their production that go from the cutting of coffee at its optimal moment, the control of the hours during fermentation, the climatic registers and the follow-up in the drying process among others.
In data what makes possible and what he gets in coffee producer Isacio Albir
People in the team
Years producing coffee
kg of cherry
Processes other than Beneficiation
kg of green coffee
Lot of green coffee with personality
Isacio Albir's Farm
Agua Sarca coffee farm
A family farm for more than three generations:
Agua Sarca, a small farm that has been growing with small purchases of adjoining land.
The work well done by Isacio Albir has improved the qualities by applying different fermentation methods at Finca Agua Sarca.
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