Nicaragua SACACLI
Product details
| Management number | 253642874 | Release Date | 2026/10/24 | List Price | CA$7.60 | Model Number | 253642874 | ||
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Tasting Notes: Milk Chocolate, Buttery, Malt
Country: Nicaragua | Region: Jinotega | Importer: Sucafina | Producer: 537 members of the SACACLÍ Cooperative | Processing: Washed | Altitude: 900–1,250 MASL | Varietal: Catimor, Catuai, Caturra, Maragogype, Marsellesa | Mill/Washing Station: On the farms
Our average cupping score: 85.5
About the Producers
The SACACLÍ Cooperative was founded in 1994 by 31 farmers, and since then its membership has grown to 537 members, 93 of which are women. They actually weren't growing coffee when they began, beginning operations in the coffee sector in 2008. By the 2017-2018 harvest, all member farms were certified Fairtrade and Regenerative Organic.
SACACLÍ prioritizes environmental protection and community well-being. The group focuses on self-sustainable development, the continuous improvement of the quality of life for its members, and gender equity. Members have also implemented a range of practices on their farms including water conservation, soil management and agroforestry.
What makes this coffee stand out
SACACLÍ prioritizes environmental protection and community well-being. The group focuses on self-sustainable development, the continuous improvement of the quality of life for its members, and gender equity. In addition to coffee, the cooperative members also work with chili, tomato, and onion. Members have also implemented a range of practices on their farms including water conservation, soil management and agroforestry.
The cooperative grows their coffee using regenerative agriculture, which is the most effective tool that farmers have against deforestation, soil degradation, and varietal preservation. With a more stringent guidelines than Organic certification, Regenerative Organic aims to take the best parts of organic agriculture and build on it. Outlining the best practices for soil health, animal welfare, labor, and farmers, it combines all of these considerations into one standard.
Pour over recipe:
Ratio: 18g coffee, 274g water | Grind: Medium-coarse | Water: 200F
0:00 60 g bloom, gentle
0:45 200 g medium height, create agitation
(just before bed dries) 274 very gentle, very slow
Target brew time 3:15
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