NICARAGUA El Duende Farm is located in Los Planes, in the municipality of Dipilto, and is dedicated to the production of specialty coffee, primarily using organic fertilizers. The harvest takes place between December and March, and is 100% done by hand. The farm's name comes from old local legends about the appearance of goblin-like creatures, stories passed down through the third generation of the family. Álex Medina began his journey in the world of coffee at a very young age, following in the footsteps of his father, who instilled in him the discipline and dedication necessary for cultivating and caring for coffee plants. Thanks to these values and his dedication, Álex has managed to maintain and improve his own plantations, adapting to the demands of the specialty coffee market. Origin: Nicaragua Region: Nueva Segovia Producer: Alex Medina Variety: Cockatiel, Catuaí Altitude: -1150m Processing Method: - Natural Preparation suggestion (Brewing) The Cup Coffee with a fruity enzymatic fragrance, with a chocolate base and notes of red berries, cocoa, and peppery notes. It is a complex, full-bodied, and intense coffee with high acidity.

NICARAGUA El Duende Farm is located in Los Planes, in the municipality of Dipilto, and is dedicated to the production of specialty coffee, primarily using organic fertilizers. The harvest takes place between December and March, and is 100% done by hand. The farm's name comes from old local legends about the appearance of goblin-like creatures, stories passed down through the third generation of the family. Álex Medina began his journey in the world of coffee at a very young age, following in the footsteps of his father, who instilled in him the discipline and dedication necessary for cultivating and caring for coffee plants. Thanks to these values and his dedication, Álex has managed to maintain and improve his own plantations, adapting to the demands of the specialty coffee market. Origin: Nicaragua Region: Nueva Segovia Producer: Alex Medina Variety: Cockatiel, Catuaí Altitude: -1150m Processing Method: - Natural Preparation suggestion (Brewing) The Cup Coffee with a fruity enzymatic fragrance, with a chocolate base and notes of red berries, cocoa, and peppery notes. It is a complex, full-bodied, and intense coffee with high acidity.