Nicaragua Agua Sarca Red Catuai Natural

Tasting Notes: Brown sugar, apple juice, grape

Processing: Natural

Producers: Isacio Javier Albir Vilchez

Location: Nueva Segovia, Nicaragua

Altitude: 1400masl

Varietals: Red Catuai

Bio:

Finca Agua Sarca is in Dipilto, on the Nicaraguan Honduran border, a region celebrated for producing some of the most distinctive coffees in Central America. Owned and managed by Isacio Javier Albir Vilchez, the farm has been in his family for more than 30 years, representing a legacy of generations dedicated to coffee cultivation.

Spanning 67 hectares (56 planted with coffee) Agua Sarca is a large-scale specialty farm known for its wide range of varieties and consistency in quality. The agroforestry system integrates native shade trees, fruit trees, and musaceae, creating a balanced ecosystem that supports both coffee production and biodiversity. With its sandy-loam soils, steady rainfall, and cooler highland microclimate, the farm offers ideal conditions for slow cherry maturation and exceptional cup clarity. 

Agua Sarca has gained recognition in Nicaragua’s specialty coffee scene, appearing multiple times as a Cup of Excellence finalist since 2017. This achievement highlights Isacio’s focus on meticulous cherry selection and clean, innovative processing, especially in natural and anaerobic styles. Sustainability is also central: the farm conserves native forest reserves, safeguards water sources, and maintains wildlife habitats, ensuring long-term ecological balance. 

At Finca Agua Sarca, only fully ripe cherries are hand-harvested. Unripe, dry, or overripe cherries are carefully removed through sorting and flotation to guarantee uniformity and cleanliness. The selected cherries are then placed in sealed polypropylene sacks, where they undergo anaerobic fermentation under controlled conditions. This step enhances sweetness, complexity, and fruity intensity in the final cup.

After fermentation, the cherries are transferred to Cafetos de Segovia’s dry mill, where they are laid on African raised beds and patios for a slow drying process lasting about 30 days. During this period, humidity levels are closely monitored to ensure even drying, avoid over-fermentation, and preserve the integrity of the lot. Once the cherries reach optimal moisture content, they are stored and prepared for export, carrying the hallmark of Agua Sarca’s precision and dedication to quality.