Producer
Finca Idealista, located in Tepeyac, Matagalpa, is known for paying the highest wages in the region and for its meticulous harvesting standards. Pickers are trained to select only fully ripe cherries, and each lot is closely monitored throughout wet and dry milling to ensure exceptional quality. The farm has invested heavily in infrastructure for natural and honey processing, consistently earning high cupping scores.
In collaboration with fermentation specialists from the beer industry, Idealista pioneered yeast-driven anaerobic fermentation in Nicaragua. This process involved importing specialized brewing equipment, running extensive trials, and refining variables through repeated cupping until standout results were achieved.

Process
This coffee is fermented using Kveik yeast, a strain traditionally used in Norwegian brewing and rarely applied to coffee. Its ability to thrive at high temperatures makes it ideal for coffee fermentation, producing aromatic esters that bring bright tropical and citrus notes to the cup.

Variety
Pacamara is a hybrid of Pacas and Maragogype, developed in 1958 in El Salvador. After early challenges with disease and instability, decades of refinement revealed its potential at high elevations. Volcanic soils in Nicaragua, Guatemala, and El Salvador help stabilize the cultivar and support its complex flavor development.

Additional Farm Info
Situated on a mountaintop beside a protected nature reserve, Finca Idealista benefits from a cool, forest-driven microclimate that slows cherry ripening and enhances sugar development. The farm prioritizes sustainability through volcanic filtration systems, composting programs, and rainforest conservation efforts.
Idealista also partners with Gold Mountain Coffee Growers to support local communities through clean water access, education, healthcare resources, and development programs, earning recognition for excellence in sustainability and social impact.