Nicaragua Finca Oconor Rosa (Espresso)

Finca Oconor sits on the Nicaragua-Honduras border in Nueva Segovia, one of the country's best kept coffee secrets. The farm was founded back in 1992 by Isacio Javier Albir, who inherited it from his family over 30 years ago. After conflict tore through the region in the 80s, the farm was rebuilt with forest and fruit trees in 1994, and today more than 10 hectares are protected purely for biodiversity. During harvest, over 180 people work the farm. This isn't a side project. It's a serious operation, run with serious care.

This lot is anaerobic natural, meaning the cherries were sealed and fermented before drying, a process that pushes fruit intensity and body further than a standard natural. In the cup: dark chocolate, stewed mixed berries and a syrupy body that coats the whole mouth. This is a coffee built for espresso.

Rich. Fruited. Built for milk or straight up black.

Flavour notes

Dark chocolate. Stewed mixed berries. Syrupy body.

Anaerobic natural process. Caturra, yellow catuai and red catuai varieties. Winey acidity. Mellow fruit sweetness.

You've got questions, we've got answers.

What does anaerobic natural actually mean?

It means the cherries were placed in a sealed environment to ferment before drying in the sun, rather than fermenting in open air. That extra control over oxygen intensifies the fruit character and builds a heavier, syrupy body. It's a deliberate choice, not a shortcut, and it's why this coffee tastes the way it does.

Is this coffee too intense or "funky" for someone who just wants a normal coffee?

No. Anaerobic gets a reputation for being a wild ride, but this one is dark chocolate and stewed berries, not fermented or boozy. Think rich and fruited, closer to a good red wine than anything sour or strange. If you like a full bodied coffee with real depth, this delivers without the weirdness.

Is this coffee espresso or filter?

Espresso, all the way. The syrupy body and dark chocolate base give it the weight to cut through milk without disappearing, and the stewed berry sweetness comes through beautifully in a short black too. If you're after your usual milky flat white with something extra going on underneath, this is it.

Who grows this coffee?

Isacio Javier Albir and his team at Finca Oconor, a 67 hectare farm on the Honduras border that employs over 180 people during harvest season. The farm has spent decades restoring native forest alongside its coffee growing, protecting the land while producing some of Nueva Segovia's most exciting lots.

Roasted fresh, shipped fast.

Roasted five days a week on our IMF hot air roaster for an even roast with no scorching and no bitterness. Dispatched daily before 1pm, stamped with the roast date, because a coffee this carefully processed deserves to arrive at its freshest.

No grinder? No worries.

Choose your brew method at checkout and we'll grind to suit on our commercial grinder. Espresso grind recommended for this one.

Origin: Nicaragua

Region: Nueva Segovia

Farm: Finca Oconor

Producer: Isacio Javier Albir

Variety: Caturra, Yellow Catuai, Red Catuai

Process: Anaerobic Natural

Altitude: 1450 MASL

Harvest: October–March

Notes: Dark Chocolate, Stewed Mixed Berries, Syrupy Body