This coffee comes from Finca La Picona located in Las Manos, Dipilto, Nueva Segovia region in northern Nicaragua. The farm is owned by Martha Lucía Albir Sotomayor and comprises nine hectares with six hectares planted with coffee, growing at 1252 meters above sea level. The coffee is Maracaturra variety processed using the natural method. The farm grows coffee under 30-50% shade cover from Inga trees, native trees, búcaro, banana plants and fruit trees. The cherries are hand-picked between January and March and transported to Finca Bethania for processing, where they are dried whole to enhance deep fruit tones and rich, sweet complexity. This natural lot scores 87.25/100 and features flavor notes of cherry, plum, jam, dark cocoa, and caramel with golden raisin-like sweetness.
Origin
Nueva Segovia (Nicaragua)
Flavor Notes
Raisin, Cherry, Caramelized, Plum, Jam, Dark Cocoa
Kaj and Dan founded Haella around 2019 in Vastaras, setting up a micro roastery inside the Halla Shopping center. The format is intentionally accessible: specialty coffee in a place people already go, rather than tucked away in an industrial zone. They roast weekly, favoring light profiles at temperatures between 185 and 210 degrees Celsius, with most batches finishing in 8 to 11 minutes. What sets Haella apart is the hands on experience it offers. Customers can book sessions where they learn about coffee, taste multiple varieties, and roast their own beans, with food and fika included. Everything is built around the idea that each bean carries a distinct character and story worth discovering.
