El Quetzal Nicaragua — July 2025 Update
Archived from our July 2025 newsletter. Time-sensitive offers and event announcements from the original edition have been removed; the farm update below is preserved as written.
A (Re)Introduction to El Quetzal Coffee
At El Quetzal Coffee, our story begins 78 years ago on a lush Nicaraguan mountainside—where towering eucalyptus trees shade the land and generations of our family have poured their lives into every cherry harvested.
Welcome to Matagalpa Country
Founded in 1947 and still family-owned, El Quetzal is more than just a farm. It’s a legacy. Our coffees are grown on micro-lots nurtured by the same hands for decades, powered by our own hydroelectric plant, and crafted with respect for nature, people, and process.
We have produced farm-level reserve lots grown on north-facing slopes with cool nights, consistent fog, and rich volcanic soil — ideal conditions for slow maturation and layered flavor development.
Growing specialty coffee microlots for 78 years.
We’re located high in the Misty Highlands of Matagalpa, where microclimates shape rare microlots and every bean is grown with intention.
El Quetzal is ideally situated in a truly blessed region of the globe for coffee production.
Our approach is low-yield, high-quality: managing flowering, preserving biodiversity, and transitioning back to native shade cover like wild avocado. These coffees aren’t just traceable — they’re terroir-driven. Same varietals, same country — but our hillside delivers something elevated.
Beautiful vistas abound.
Today, under the leadership of Ana Bendaña and her mother (affectionately known as "Anamama"), we’re doubling yields, innovating with new processing techniques, and building long-term partnerships with roasters and retailers who care about transparency, flavor, and impact.
Towering trees create optimal shade grown capabilities
Whether you’re discovering El Quetzal for the first time or have tasted our Java, SHG, or Yellow Catuai before, we’re honored to share this journey with you—from seed to cup.
☕ What Makes Us Different
- 4th-generation family farm with deep roots in Matagalpa, Nicaragua
- Farm-powered by waterfalls and built on sustainability
- Coffee that supports entire communities—from on-site housing to school programs
- Full traceability and micro-lot quality
- A direct line to the source: no middlemen, just better coffee and deeper relationships
Thank you for being here. We can’t wait to share what’s next.
What’s New at The Farm?
An Update from Anamama.
The view each morning from Anamama’s house.
🌱 Farm Upgrades at El Quetzal
As we approach our 80th anniversary in 2027, we’re reinvesting heavily in the farm itself—ensuring that El Quetzal thrives for the next 100 years. Here’s what’s new on the ground:
🟤 On-Site Dry Mill Construction
We’re building a new dry mill right on the farm. This allows us to process naturals and honeys ourselves—no more outsourcing our best lots. Full control, no quality loss.
Expanded Fermentation & Drying Capacity
New African drying beds and temperature-controlled fermentation drawers are underway. This gives us precision over anaerobic, honey, and natural lots—batch by batch.
Custom Nutrient Protocols for High-Value Varietals
Varietals like Laurina are getting bespoke treatment: custom soil additives, no pruning, and targeted plant nutrition to maximize flavor expression and yield.
Vermicompost & Vermi-Wash System
We’ve launched a closed-loop worm system to create living soil inputs. Every new planting hole now gets our in-house, organic fertilizer.
🐟 Tilapia Aquaculture with Spring Water
We’re raising tilapia using clean spring water—sustainable protein that helps feed our team while staying off-grid.
Second Hydroelectric Unit
We’re expanding our long-standing hydroelectric system with a second unit, aiming to supply clean energy to nearby families in the region.
Permaculture Infrastructure
Bamboo irrigation canals. Reforestation with native species. No concrete. No plastic. We’re building water systems that regenerate—not degrade—the land.
Food & Health for the Team
We’re repurposing old buildings to house laying hens, boosting year-round nutrition for workers. Plans to reopen the health post and support the on-site schoolhouse are in motion.
Farmstay for Visiting Roasters
We’re restoring private cabins for buyers—clean, comfortable, and on-site. You’ll be able to see everything firsthand, from seedling to shipment.
📦 New Packaging for Export
We’re moving to GrainPro liners inside jute bags, custom-labeled and sealed for freshness—designed to meet U.S. and European specs.
