The farm was founded in 1982 by Dr. Danilo Marenco and has since then been incorporating modern agronomy and processing methods with traditional Nicaraguan cultivation methods, including a disciplined approach to coffee plant rotation to ensure soil health and repeated manual harvest cycles to only pick the ripest coffees. After processing the cherries, the coffee is sundried, with close attention to turning and ensuring evenness.
This year presented some challenges in finding relatively large lots as some of the big coffee buyers (you know the ones) did a bit of panic buying, swooping up lots that we’ve bought for years on end. We don’t mean to put anyone down for anything here, it was just financial opportunities that producers couldn’t say no to. You know what they say, “all’s fair in love and war and coffee”. With all that said, we managed to team up with another importer and share a container for our first time working with Monimbó Estate. The profile is solid, perfect as a daily drinker or a nicer espresso blend component. We get notes of Brown Sugar, Dates, and Red Apple.