New Drying Beds. New Standards. The 2026 Harvest.
New raised beds and a covered pre-drying area for the 2026 harvest. Why we moved coffee up off the patio, what it changes for naturals and honeys, and the standards...
Greetings from The Matagalpa! Welcome to the 2026 Harvest Update.
Uplifting is an understatement!
Hey friends,
Ana here, writing to you from Matagalpa as harvest is in full swing at El Quetzal.
This season feels different.
Yields are strong, but what excites us most is the level of control we’ve built into quality. From raised, shaded drying beds to tighter cherry selection, we’ve leaned hard into the details that truly move the cup.
Several of these lots will be limited. Once they’re spoken for, they’re gone for the year.
We’re cupping fresh arrivals this week and beginning to allocate microlots for Q2 delivery. If you’re looking to secure Nicaraguan coffee with real story and traceability behind it, now is the time to start that conversation.
This is the season where promise turns into reality.
We’re honored to share it with you.
Ana
What We’re Doing Differently This Harvest
This harvest at El Quetzal, the biggest quality upgrade isn’t a new varietal or a flashy fermentation. It’s how we’re drying the coffee.
Over the past year, we’ve invested heavily in shaded, raised drying beds, and this harvest is the first where they’re fully operational across multiple lots.
The beds have been made.
Why that matters to you as a buyer:
More control
Breathe…breath in the air! Flow.
Raised beds allow airflow above and below the parchment, which means slower, more even moisture loss. Shade structures protect the coffee from aggressive sun exposure that can cause case hardening and uneven drying.
Cleaner cups
Getting buried in the berries
By keeping parchment off the ground and under cover, we reduce contamination risk and stabilize fermentation outcomes. The result is better clarity, tighter structure, and more consistent sweetness across lots.
Repeatability
This setup gives us the ability to reproduce results. That matters if you’re contracting volume, not just chasing one-off microlots.
Right now, our team in Matagalpa is actively sorting and managing parchment on these beds, lot by lot. Every coffee is being monitored daily for moisture, movement, and condition. This is slow work by design. Quality lives in patience.
Alongside this, we’re selectively experimenting with processes like anaerobic fermentations and extended ferments, but those sit on top of a disciplined baseline, not instead of it. The foundation is clean, well-dried coffee.
We’ll be cupping through the full lineup shortly and will share results once they’re locked. For now, we wanted you to see how this harvest is being handled, because process is where quality is earned long before it shows up in the cup.
If you’re evaluating El Quetzal coffees for 2025 contracts, this is the harvest to pay attention to.
What’s On the Table
Nobody said beautiful flavor didn’t come without heavy lifting. The work continues.
A seasonal selection from El Quetzal, Matagalpa, Nicaragua
Each offering below is available in limited volume. Some in container scale, some in small, intentional lots. All fully traceable, farm-controlled, and moving steadily.
Don’t forget to stop and smell the flowers :-)
Java – Washed
FOB: $5.85/lb
Our flagship expression. Clean, structured, and deeply composed.
Expect a refined cup with layered sweetness, soft citrus, and a long, elegant finish. This is Java the way it was meant to be grown: high elevation, patient fermentation, zero shortcuts.
Available in multiple containers.
SHG – Washed
FOB: $4.89/lb
A workhorse coffee that still shows real character. Balanced acidity, cocoa depth, and a familiar profile that performs exceptionally well across blends or as a dependable single origin.
This is the coffee roasters lean on when consistency matters and margins still need to work.
Available in multiple containers.
Java – Anaerobic or Natural
FOB: $6.69/lb
Cupping notes coming soon
A more expressive take on our Java lots. Expect elevated aromatics, deeper fruit tones, and a rounder mouthfeel depending on process selection. These are intentional, small-run experiments driven by what the farm can do best, not trend chasing.
Limited to sacks.
Pacamara – Washed
FOB: $8.19/lb
Large-format varietal, big presence in the cup. Juicy acidity, layered sweetness, and a profile that rewards careful roasting. This is a coffee that asks to be featured, not hidden.
Available in sacks.
Geisha – Washed
FOB: $6.99/lb
Elegant and aromatic without being fragile or overhyped. Floral top notes, soft stone fruit, and a clean, tea-like finish. A Geisha designed for repeatability and service, not just cupping tables.
Available in sacks.
Marsellesa – Washed
FOB: $5.79/lb
A quietly excellent varietal that continues to outperform expectations. Sweet, structured, and forgiving in the roast. A great option for roasters looking to introduce something distinctive without introducing risk.
Available by container.
Yellow Catuai – Washed
FOB: $5.49/lb
Bright, approachable, and versatile. Citrus-forward with balanced sweetness and a clean finish. Performs well across a wide range of roast styles and applications.
Get yourself some sun this winter. Ideally with a great cup of coffee.
A Note on Availability
Most of these lots will be fully placed over the next 30–60 days. If something here fits your lineup, now is the moment to earmark volume or start the conversation.
If you’d like samples, cupping data, or to talk through how one of these fits your menu or blend strategy, just reply and we’ll take it from there.
—
El Quetzal Coffee Co.
Direct from our family’s farm to your roastery
