Eduardo Rodriguez Escoto (Nueva Segovia)
Farm: Finca San Francisco
Varietal(s): Bourbon, Caturra, Pacas
Processing: Fully washed and sun-dried on patios
Altitude: 1320-1350 metres above sea level
Owner: Eduardo Rodriguez Escoto
City: Horno, nr. Dipilto
Region: Nueva Segovia
In the cup: With eyes closed think of cherry compote and chocolate ganache!
Eduardo Rodriguez Escoto has been growing coffee at Finca San Francisco, in the mountains of Nueva Segovia, for most of his life. He took over the management of the farm in 1976 when his father passed away, and has since gradually extended the area under coffee to 7.5 hectares. Eduardo has twelve siblings – six brothers and six sisters – all of whom work in coffee.
Finca San Francisco lies at 1,320 to 1,350 metres above sea level in northern Nicaragua, not far from the border with Honduras. The farm is planted out with a mix of Bourbon, Caturra and Pacas varietals, which grow in the shade of fruit trees such as guava, banana, orange, avocado, jocote and granadilla. The farm also has several areas of natural forest, and Eduardo is gradually planting new trees in order to maintain these habitats – which support numerous species of birds and insects.
Eduardo does not have any permanent employees, but takes on from around 20 to 35 pickers during the harvest months of November to February and up to four workers to help out with tasks such as pruning at other times of the season. The cherries are hand picked when fully ripe and then pulped on the same day at the farm’s wet mill. The coffee is fully washed and then dried in the sun on the farm’s patios.
Eduardo’s dedication to quality has been recognised several times by the international Cup of Excellence competition. His farm’s coffee was placed 7th in 2002, 6th in 2005 and 15th in 2008
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