SHEPHERD OF PERDITION, Nicaragua

Passionfruit, Toffee, Rockmelon

In 2016, World Barista Champion, Sasa Sestic, teamed up with a couple of local Nicaraguan producers to buy Finca El Arbol. The goal was to plant new and exciting varietals and to experiment with processing methods to create new flavour experiences. On top of this, processing and varietal ‘recipes’ are spread to neighbouring farms to help improve the whole surrounding community.

The farm is on track to become fully organic by around 2025 as they slowly reduce the use of chemicals that are currently being used to fight la roya (leaf rust). These chemicals are helping to strengthen the soil, and gradually being replaced with organic compost from local animals, trees, vegetables and flowers.

The aim is to increase bio-diversity on the farm and in the local area, so that the natural environment itself returns to being self-sustaining and nutrient rich. This will also ensure high quality coffee production so that the farm can fully support full time, all year workers.

The workers at Finca El Arbol are one of the defining differences of this farm. All meals are cooked on the farm and both the managers and the workers eat together. Basic healthcare is provided to all staff (including access to a dentist) and children of workers are provided with tutors to boost computer and English skills.