Post Harvest

Hello El Quetzal Family!

We're bursting with gratitude and excitement to share the incredible news from our recent harvest! Not only did our dedicated team bring in a phenomenal crop, but we actually surpassed our yield expectations by a remarkable 25%! The energy on the farm was electric, fueled by the tireless work of our pickers.

Their dedication was truly inspiring, with average daily hauls reaching 7.5-8 latas, and some even hitting an astonishing 12-15 latas with the help of an “ayuda”. Considering a typical good day yields 5-6 latas, this achievement speaks volumes. We also deeply value the contributions of single mothers who sometimes bring their young children (12-14 years old) to assist. While respecting Nicaraguan labor laws, we ensure these children are well-fed and rested, recognizing the significant social and economic impact this support provides.

This year's bounty isn't just about quantity; the quality of our beans remains firmly in the specialty range, and we're aiming even higher for the 2025-2026 season with the potential for gourmet micro-lots (coffees scoring 80+ on the SCA scale).

Beyond the tangible aspects of the harvest, I also feel a profound spiritual connection to our land, where I sense my father's enduring presence. And perhaps a little whimsically, I truly believe our coffee plants thrive on the conversations and songs they receive! (Hehe)

The joyful cry of “Se acabó el Corte” (harvest is complete!) on March 15th marked the end of an intense but rewarding three months. While we celebrate our success, we'll certainly miss the vibrant energy of the 150 temporary workers who become part of our El Quetzal family during this time. Their camaraderie and the cultural exchange in our “campamentos” are truly special, providing a significant income boost for those traveling from Nicaragua's Pacific Coast, including many university students saving for their education.

The Journey Continues: From Field to Future

Now, our focus shifts to nurturing the land and the next generation of El Quetzal coffee. Just like a mother after childbirth, our coffee plants need time to recover. We begin by weeding and enriching the soil with organic fertilizers and our fantastic worm hummus (vermicast) – a nutrient powerhouse you can even create at home!

Simultaneously, our team is hard at work in the nursery, preparing for the future. We carefully select the best seeds from this year's crop to cultivate strong and healthy seedlings in a controlled environment. This crucial step ensures the vitality of our future harvests (stay tuned for more on this next month!).

Over at the wet mill, the machinery is being meticulously cleaned and repaired, ensuring the quality of every bean we process. Even a tiny chip in the washing channels can impact the final cup. So, as you savor your next El Quetzal brew, picture the lush rainforest and the dedicated hands that bring it to your cup.

Our permanent team of 65 employees, many of whom live on or around our farm, are deeply grateful for your support and humbled by your appreciation for their coffee. They hope to welcome you to El Quetzal one day!

Thank you, from the bottom of our hearts, for choosing El Quetzal and being a part of our story.

Next time, we'll take you behind the scenes at our dry mill as we prepare your coffee for export, along with a nursery update.

Until then, keep the coffee brewing! 🌱