Nicaragua

COMULFAC was born in 2013 from a simple but powerful idea: that small family farms in the highlands of Jinotega could accomplish more together than apart. With help from export partner J&M Family, the cooperative brought together farms ranging from 4 to 100 acres — each with their own micro-mill — and gave them something they couldn’t build alone: collective market access, shared processing standards, and a path to better quality of life for their families and communities.

The care at each step is deliberate. Harvested cherries are depulped, fermented for 12–14 hours, then dried on patios and raised beds to develop the coffee’s full character. Grown at 1,000–1,400 meters on clay mineral soils in Jinotega, the Caturra, Catucai, Bourbon, Catimor, and Maragogype varieties are fully washed and sun-dried, producing a medium roast with warm, comforting notes of hazelnut, molasses, and graham cracker — a cup that feels like it was made for a slow morning.

Small farms. Shared purpose. A remarkable cup.

The full farm story is just below.