rony herrara ortez - fila quemada
Rony is still young, but already produces some of this most stellar coffees in Nicaragua. This promising farmer grew up surrounded by coffee, he visited his father's farm (picture on the right) on a daily basis. When he turned eighteen he inherited his farm: 'Fila Quemada'. Roughly translated to 'burnt stretch' it refers to the time this mountain went up in flames. But that is history is lone gone, it is now a vivid, exemplary farm with a great future ahead.
The Herrara family owns and operates four farms and an ecological wet mill in the La Explosión region. Three farms are managed by the oldest three brothers, the fourth, Buena Vista, by father Roger Esau. Don Roger started cultivating coffee in the area more than 30 years ago, and expanded the operation gradually. His sons got involved in farm management as they grew older and at this point the different farms are processed and commercialized separately.
The region feels isolated, there are just a handful of farms here, accessed by a lonely dirt road. It is exactly that isolation that made me feel fond of this farm, it corresponds with devotion. Farms over 1500 meters above sea level are uncommon in Nicaragua, to cultivate at these heights farmers really need to go the extra mile. The quality flourishes at these elevations, together with the meticulous processing facility it makes for consistently great coffees.
La Explosión, San Fernando, Nueva Segovia
1500 - 1650 meters above sea level
Red catuaí, yellow catuaí, catimor
Total size: 40 hectares cultivated, 23 conserved. Fila Quemada: 8.5 hectares.