Finca Los Jilgueros

Finca Los Jilgueros is a single-estate microlot operated
by the Peralta family in Macuelizo, Nueva Segovia. It is
grown at around 1,350 metres above sea level and
processed using a natural method on raised beds with
extended anaerobic cherry fermentation. Varieties
include Pacamara, Java, Catuai, Caturra, Bourbon, and
Obata, depending on the lot. Flavour notes vary by
varietal and include toffee-apple and bright citrus. This harvest also produced flavours of molasses and blackcurrant.

The farm lies near Brujil in Macuelizo, within Nicaragua’s
Nueva Segovia region—part of the Segovias in the north.
The area is characterised by rolling, forested hills, high
altitude, and volcanic-rich soils, often enveloped in cloud
cover. Its terrain and microclimate make it well-suited for
specialty Arabica production and
contribute significantly to the local economy.

Coffee cultivation in Nicaragua began in the mid-19th
century and by the 1870s had become the nation’s
principal export, shaping its economy and land use.
Family farming and cooperatives today underpin about
half of agricultural employment. Nicaragua specialises in
shade-grown Arabica cultivars in its volcanic highlands
across Nueva Segovia, Matagalpa, Jinotega, and Madriz.
Government and cooperative structures have historically
supported smallholder quality efforts and export growth.