Tucked deep in the mountains of Jinotega, Nicaragua, the El Divino Niño farm sits far from the nearest road, in fact, every bag of ripe coffee cherries must be brought down 100% by horseback. For Josefina and Mario Gonzalez, who have lived on this mountainside since 1985, coffee is a true family endeavor. Alongside their seven children, they cultivate a small but vibrant collection of crops and raise animals.
about the process
Their varieties, Catuai, Caturra, and Estrella, thrive at 1,325 meters, where cool nights and steady breezes help cherries mature with exceptional sweetness. After a careful 17-hour fermentation and a clean washed process, the cup reveals a profile that’s instantly distinctive: lush orange blossom, gentle grape-like acidity, and a delicate cocoa finish.
about the producer
Gold Mountain Coffee Growers hikes to their farm each picking season, staying until each pass of harvesting is complete—ensuring only the ripest cherries make it into microlots like this one. The result is a warm and expressive coffee that carries the story of a family, a mountainside, and a flavor profile that shines on cupping tables.
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