Description
Finca Agua Sarca is in Dipilto, on the Nicaraguan Honduran border. Owned and managed by Isacio Javier Albir Vilchez, the farm has been in his family for more than 30 years, representing a legacy of generations dedicated to coffee cultivation. Agua Sarca is a specialty farm known for its wide range of varieties and consistency in quality. The agroforestry system integrates native shade trees, fruit trees, and Musaceae (the banana plant family), creating a balanced ecosystem that supports both coffee production and biodiversity.
Agua Sarca has gained recognition in Nicaragua’s specialty coffee scene, appearing multiple times as a Cup of Excellence finalist since 2017. This achievement highlights Isacio’s focus on meticulous cherry selection and clean, innovative processing, especially in natural and anaerobic styles. Sustainability is also central: the farm conserves native forest reserves, safeguards water sources, and maintains wildlife habitats, ensuring long-term ecological balance.
Farm details:
Producer: Isacio Javier Albir Vilchez
Farm/Co-op: Agua Sarca
Country: Nicaragua
Region: Nueva Segovia
Varietal: Red Catucai
Process: Natural
Altitude: 1400 masl
Flavor profile:
Taste: Black Cherry, Cacao Nib, Toffee
Sweetness: Medium Plus
Acidity: Low Plus
Body: Low Plus
Recommended Brew Method:
Fellow Stagg [X]
22g in, 350g out
3:05-3:30 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be around 2:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end around 2:10-2:25 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 60g out (22 gram basket)
24-26 seconds
200 f temperature
Espresso grind
