Nicaragua Single Origin specialty coffee. Nicaragua's coffee beans are mostly grown in the country's volcanic soil. The best coffee beans are usually from the Matagalpa region, which has the perfect climate to grow high-quality beans. Nicaraguan coffees are usually medium-bodied, with a slight acidity and a pleasant aroma. Nicaraguan coffee is known for its rich and consistent flavor. It is the perfect choice for those who like coffee with a little extra. Nicaraguan coffee is usually grown on small family farms in the mountains of Central America. The beans are usually grown at higher altitudes than other coffee varieties, which contributes to their distinctive aroma.
Eduardo José Rizo Lopez is not a typical coffee producer: after his business studies, with a focus on agriculture, he studied law and obtained a doctorate in it. He returned to the family farm in 1986 and is now the 5th generation to run it. He is supported by two of his sons, Eduardo José and Juan José.
Finca San Ramón and Finca San José are both located in Jinotega. The region is known for its nutrient-rich volcanic soil and the diversity of its microclimates. Producing coffee since 1896, Fincas are deeply rooted in their community and are more than an employer. Because the Rizo family has been dedicated to the success of farms for generations, so have dozens of families working on the farm. The bond created goes beyond work, it is like a family that shares the same goals, needs and achievements. As part of the benefits, the land is given to some workers so that they can grow it as their own and harvest their own produce.
