Our Process

Nicaraguan and Central American coffees are steeped in a tradition of mass produced washed arabicas.

We wanted create a speciality coffee culture to enrich the land, the people and your cup. Over the last 10 years, we have developed our own sustainable washing processes, avant-garde processing techniques and unique specialty fermentations.

Our Speciality Ferments:

Honey Processing certain different varieties

Anaerobic naturals

Anaerobic washed processes

Starter cultures fermentations 

Contact us to get the latest offerings on these exclusive nano- and micro-lots , which are available according to our capacity and the whims of the gods of fermentation.

Avant-Garde Techniques

We take great pride in sharing the best of our avant-garde techniques freely with farmers so that they can learn to heighten the quality of their production and in turn gain better premiums for the same beans, which in former years would have been sold as bulk coffee.

We stress the importance of quality all the way from picking to quality separation techniques – We always offer tangible economic incentives for our farmers to develop protocols and quality-awareness. We also provide access to agronomists who can help our farmers improve the productivity of their farms and the quality of their beans.

Local Processing

We have contructed a solar powered dry mill to receive coffee from farmers in the highlands – this helps retain product quality which is often lost during transport to the valleys where most dry mills are located. 

Our farmers have access to process their coffee with NOR at a reduced cost and sell directly to us or take their coffee to market themselves. This is a way of empowering the farmers economically while helping them to improve their coffee quality.

Modern Technology

Inspiration by the Danish renewable energy and modern technology in grain processing, we have developed a new technology with a group of likeminded farmers and exporters that is robust and cost effective to be useful to rustic coffee farms – be it in Nicaragua, Bolivia or elsewhere.

We hope to be able to offer this technology not only to our farmer collaborators, but other companies and exporters as well in order to improve the carbon footprint of the coffee business, while lowering the energy cost and consumption. We have developed this project with the Central American engineering company ICAutomatizados and Cafe Directo.