Nicaragua Mirada نيكاراغوا ميرادا

Faridd El Azar Somarriba purchased the land back in 1999, when it was solely used for livestock. Upon acquiring the farm, Faridd El Azar Somarriba started to reforest the land to restore the ecosystems and soil health. The farm has been working with Starbucks C.A.F.E. Practices since 2006 and Rainforest Alliance since 2011 to improve and maintain sustainability. There are 30 hectares of preserved native jungle, rich with biodiversity within Una Mirada al Cielo. During the harvest, after carefully handpicking the cherries, they are delivered to the wet mill located on the farm. Here, the cherries are submerged in a tank of water to remove any floaters, or low-quality cherries. They are then pulped with a machine to remove the external fruit, then fermented for 12 hours to breakdown to remaining mucilage. Afterwards, the coffee is washed in a channel with clean water before being dispersed on patios to dry for 7 – 10 days. The water used for processing is treated naturally in oxidation lagoons to prevent polluting natural water sources. Once the first phase of drying is complete, the coffee is delivered to the Sajonia dry mill to finish drying and to be hulled for export.