Procafe is a cooperative that began in San Juan del Río Coco, Madriz in 2011, with the goal of commercialize and market the coffee production of its founding members, and improve the income and living standards of coffee-producing families. Currently, it has 165 members (56 women and 109 men). They cultivate various coffee varieties, including Marsellesa, Parainema, Caturra, and hybrids, at altitudes ranging from 800 to 1370 meters above sea level. After harvest, cherries are transported to the Procafe dry mill in Condega, Estelí, where optimal space and climatic conditions are available. Patios at the mill are equipped with mesh screens, which allow for better water drainage and ventilation during drying. Coffee is sun-dried for about 25 days, with constant moisture monitoring until it reaches the optimal level. All coffee is grown under shade to protect the plants, water sources, soil, and contribute to biodiversity. Additionally, the coffee is Regenerative Organic Certified, which means it adheres to rigorous standards that promote soil health, animal welfare, and social equity.
Coffee came to Nicaragua in the mid-1800's but did not have to compete with well established crops like indigo or banana. It took coffee just 20 years to become the country's number one export and by the dawn of the 20th century, coffee represented 65% of Nicaragua's exports. Between 1895 and 1926, production of coffee in the Jinotega region alone tripled, from 4,500 bags to 13,500. The rapid growth of the industry did not coincide with as much deforestation as other countries in the region and today virtually all Nicaraguan coffee is considered shade grown.
Growing Coffee in Nicaragua
Nicaragua coffee growing regions include Jinotega, Nuevo Segovia, Madriz, Esteli, Matagalpa, Boaco, Managua, Carazo, and Granada. Throughout the country, most Nicaragua coffee is grown between 800 and 1500 masl, with some specialty coffees growing even higher that 1500 masl. Over 330,000 people in Nicaragua work in coffee, which is 15% of the labor market and more than 50% of the agricultural workforce. Most Nicaragua coffee is milled using a version of wet processing. Plant Species Catimor, Catuai, Java, Maragogype, Pacamara, Red Bourbon.
