The Finca San Jose Estate is situated just north of Matagalpa in North-Central Nicaragua. This area is the most desirable coffee farming land in Nicaragua due to its altitude and climate diversity. The topography creates numerous microclimates that allow single hillsides to have distinct growing conditions conducive to many different coffee varietals and a wide range of results within those varietals. Finca San Jose is divided into four sectors, each producing different results, allowing us to source specific sectors to isolate specific flavor characteristics.
We have an especially close relationship with estate owner, Bayardo Reyes, and his brother Alvaro. Bayardo originally approached us after learning about us from another coffee roaster. We were immediately drawn to his personal story and the story of Finca San Jose. Bayardo is currently finishing up his career as an engineer in the US Army. When he and his brother were young, Nicaragua was embroiled in civil war and the Reyes family estate known as Finca San Jose was dissolved. Bayardo and Alvaro were sent to the US to safely continue their education. Bayardo decided some years back that he wanted to reconnect to his family's tradition of coffee farming, so he purchased a small parcel of land near his family's original estate and named it San Jose in their honor. Since then, Bayardo, with the help of his brother Alvaro, has developed a thriving coffee farm focused on sustainable growing practices, and building resilience in the community through generous wages for workers, as well as outreach and social support of community organizations such as clinics and schools near the farm. Bayardo and Alvaro bring a lot of heart into the decisions they make about how their employees are treated, and how they manage the land on which their coffee grows. It is clear from spending time with them at Finca San Jose, and in the surrounding communities, that stewardship of the land, and the people who work it, is the most important thing to the Reyes brothers, and that shows in the quality of coffee they produce.