Nicaragua Fara Estate

Process: Washed

Altitude: 1200 meters

Varietal: Typica, Caturra, Catuai

Tasting Notes: Hazelnut, Cocoa, Peach

Located in the Matagalpa region of Nicaragua, Fara Estate benefits from mountainous terrain, fertile soils, and a balanced tropical climate ideal for coffee cultivation. The surrounding highlands of Apante and San Ramón provide steady rainfall and moderate temperatures, allowing cherries to mature evenly and develop strong structure. Coffee has long been central to Matagalpa’s economy and identity, with generations of producers refining cultivation practices to produce consistent, high-quality Arabica.

Fara Coffee is a family-owned operation run by the Farahani family, representing five generations of coffee growing experience. The estate is composed of three farms: Santa Rita, San Francisco, and El Diamante, each contributing unique environmental characteristics. Santa Rita serves as the original farm, while San Francisco has a history tied to early German agricultural influence and modern conservation practices. El Diamante, the smallest farm, adds diversity from slightly lower elevations near San Ramón. Coffees from these farms are blended to create a consistent and reliable profile year after year. The estate emphasizes sustainable farming, land stewardship, and long-term quality improvement.

This lot is RFA certified, reflecting adherence to environmental and social sustainability standards.

Fara Coffee’s impact extends beyond the farm through the Fara Foundation, which supports communities in Matagalpa with healthcare, education, food assistance, and elder care. At the center of this work is Clínica Fara, a trusted healthcare provider offering accessible, sliding-scale care to thousands of patients each year. ICT will donate $0.10 per pound for every bag sold, with the goal of encouraging partners, such as Propeller Coffee has done, to match this contribution.

Green Coffee Importer: ICT

This washed coffee from Fara Estate in Nicaragua's Matagalpa region blends Typica, Caturra, and Catuai varieties—a mix of heritage and modern cultivars often chosen for balanced flavor development. Grown at 1200 masl, the washed process emphasizes clarity of origin character, which Propeller Coffee has interpreted through hazelnut, cocoa, and peach notes. The combination of nutty depth with stone fruit suggests a coffee with both body and brightness—typical territory for Central American washed lots that balance sweetness with subtle complexity. This represents Propeller Coffee's approach to single-origin sourcing from established regional producers.