San José, Filter - Nicaragua

Eudoro Guillen represents the second generation of his family to farm coffee at Finca San José in Nicaragua's Dipilto region.

His father, Don Eudoro, purchased San José and neighbouring El Recuerdo in 1965, planting both farms exclusively with Caturra. Following his death, Eudoro's mother, Doña Silvia, and Eudoro took over the farms, continuing the family tradition while introducing new approaches to improve quality, flavour and environmental sustainability.

Today, Eudoro works alongside his wife, Norma Flores, with support from the Bridazul project. While remaining committed to preserving the family's Caturra trees, they have embraced innovative post-harvest techniques, including semi-carbonic maceration. Their dedication has been rewarded with recognition at the Cup of Excellence in 2021, with both farms receiving awards for their Caturra coffees.

Responsible farming and the preservation of the farm's natural vegetation remain central to Eudoro's approach.

This coffee undergoes semi-carbonic maceration, a technique pioneered in the region. Fully ripe coffee cherries are placed in sealed fermentation barrels in a temperature-controlled environment. Carbon dioxide is introduced into the barrels, creating an oxygen-depleted environment that encourages fermentation to develop from within the fruit. The controlled process continues for several days, allowing complex fruit character and sweetness to develop while careful temperature management helps prevent unwanted fermentation. The cherries are then transferred to raised African drying beds and dried in a thick layer, allowing the fruit to continue contributing sweetness and depth as the coffee slowly dries.

The result is a distinctive expression of Caturra that combines the variety's inherent character with the fruit-forward complexity created through careful fermentation.

• Region: Dipilto
• Country: Nicaragua
• Elevation: 1,300 - 1,700 masl
• Variety: Caturra
• Process: Natural Semi Carbonic Maceration