Santa Teresa

Finca Santa Teresa is owned by our long time friend Joaquin Lovo. This farm has held a special place in our hearts for as long as we have known the Lovo family. Each time we travel to visit them, Finca Santa Teresa is the place where we gather to share a meal, drink coffee, and talk. On our most recent trip, we grilled out by the farm manager’s home and caught up on life. This farm is very special to us and is full of fond memories. 

In Joaquin’s words: 

“The history of Santa Teresa began when I was managing my father’s farm, Bella Aurora, which borders it. I started managing it in 1992, and during that period we succeeded in expanding it and opening solid market opportunities for our coffee. In the year 2000, the opportunity arose to purchase the neighboring farm—which is now Santa Teresa. It was a decisive moment in my personal and professional growth. By purchasing it, I also ensured that access to Bella Aurora would not be compromised by a potential new buyer. It was a major challenge to bring the farm forward and recover the investment, but thanks to God, I have been able to accomplish this little by little. 

I named the farm Santa Teresa in honor of my father’s sister, whose name is Teresa. In doing so, I connected her name with the one my father gave his own farm, Bella Aurora, named after his mother, Aurora. This way, both names are intertwined and remain together. The “Santa” reflects her devotion and the goodness she embodies.”

The coffee from Finca Santa Teresa is grown under shade trees, with a great variety of timber species, including cedar. The temperatures at the farm’s altitude (4150 feet above sea level) range from 50°F-70°F with an annual rainfall ranging from 65-80 inches. The main coffee varieties grown there are Caturra, Yellow Catuai, and a small amount of Maracaturra. In addition to these, Joaquin also experiments with other unique varieties in small quantities in order to learn about their adaptability, resistance to coffee diseases, and their cup quality. 

Joaquin processed this lot using a fully washed method which included a 38–39 hour fermentation in ceramic tanks. 

Quick Facts: 

• Country: Nicaragua
• Region: Dipilto, Nueva Segovia 
• Producer: Luis Lovo
• Farm: Santa Teresa
• Elevation: 4,150 feet above sea level
• Varietal: Caturra
• Process: Washed

In the Cup: Chocolate, Apple, Blackberry, Almond, Creamy Body, Heavy Finish

Unsure what Grind to choose? Here's how to decide. 

**All local pick up orders will remain available for 30 days.  After 30 days they will be donated to a local charity due to storage space.**