Regular price ¥1,550
Unit price per
Flavor Notes
Raspberry, Red cherry, Citrus, Milk chocolate, Walnut, Black tea, Juicy
Beans
Farm: El Porvenir
Producer: Sergio Noe Ortez
Area: San Fernando, Nueva Segovia,Nicaragua
Altitude: 1,185m
Varietal: Java
Processing: Honey
Roast Level
Medium-light roast
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<El Porvenir>
El Porvenir Farm is located in the San Fernando district of Nueva Segovia in northern Nicaragua, near the border with Honduras. What began as almost untouched land has grown into a farm producing coffees recognized around the world.
The farm owner, Sergio Noé Ortez, currently manages three farms, but El Porvenir is the oldest and most historic property, inherited from both his grandfather and father. When Sergio first took over the farm, the area had almost no roads, infrastructure, or nearby homes. In the first year, production was less than 150kg. From there, he slowly rebuilt the farm from the ground up — repairing small buildings, developing the land, and restoring production to around 1,600kg within five years.
“El Porvenir” means “The Future” in Spanish. At the entrance of the farm stands a sign written in Japanese that reads “未来” (“Future”), reflecting the deep meaning behind the name. Sergio is also highly respected as a cupper and continues traveling around the world to learn from different coffee cultures, bringing that knowledge and experience back to his farms. This coffee comes from land shaped over many years through patience, dedication, and constant challenge — a farm that continues moving toward the future.
We purchased this green coffee through CalioMons Coffee. Mr. Ito has long been one of the roasters I deeply respect, not only for his roasting skills, but for the way he carefully understands and communicates the stories, people, and environments behind each coffee.
The farm information we received also conveyed the strong trust and long-term relationships built with the producer over many years. I deeply resonated with the warmth and respect within those words, and would like to share part of the story here.
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Episode #15
Early in the morning, Sergio Jr. (it is common here for the eldest son to share his father’s name) came to pick us up, and we had breakfast together at a nearby local diner.
Now 15 years old, Sergio Jr. has already begun speaking some English, reminding me how impressive the language abilities of younger generations overseas can be.
Sergio operates as a hybrid-style producer: while he owns drying facilities at home, he does not export coffee himself. Even so, he and his wife both hold Q Grader licenses, and they have built a fully equipped cupping lab, allowing them to constantly improve quality on their own.
We spent time evaluating this year’s crop and cupping lots intended for Cup of Excellence submissions. Since Pacamara varieties are available from several other producers, I decided once again to purchase Java varieties from Sergio this year. Across all processes, the coffees showed very stable scores, and Sergio himself seemed genuinely pleased with the results.
Sergio Jr. has also started learning cupping, receiving rather strict guidance from his father. I am already looking forward to the possibility that next year he may be cupping alongside us as an equal.
Afterward, we visited Casa Blanca Farm for the first time in nearly ten years. This time, Sergio took us all the way to the upper areas of the farm. From the beautiful overlook, we could see large stretches of still undeveloped land, along with newly planted Yellow Pacamara and Geisha varieties. Sergio mentioned that beginning next year, he hopes to gradually share some of the Yellow Pacamara lots with his friends in Japan.
Later, his younger son Noé joined us after school, and we all had lunch together as a family. Sergio casually mentioned that anyone wishing to stay in Nicaragua would always be welcome at their home. In fact, several Japanese roasters have already stayed there long-term, and it made me think that creating residency programs for roasters and baristas could become something truly special.
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For this coffee, we chose a light-medium roast profile.
In the first batch, I extended the roast time to emphasize sweetness, but it developed slightly further than intended, resulting in a somewhat darker and more one-dimensional expression.
This particular lot had a relatively high moisture content of 11.3%, so for the second batch I increased the heat slightly and adjusted the profile. Around 40 seconds after first crack, sweet aromatics reminiscent of berries and dried fruits began to emerge. I set the development time to approximately 1 minute and 30 seconds, aiming for a balance that preserves both clarity and roast-derived sweetness.
Right after roasting, the cup expresses calm sweetness similar to walnuts and chocolate. However, after around 12 days of aging, brighter fruit characteristics such as berries and stone fruits begin to emerge much more vividly. We especially recommend opening the coffee around two weeks after the roast date.
Freshly brewed, the cup opens with sweet-tart notes reminiscent of raspberry and cherry, layered with gentle sweetness like nuts and chocolate that spreads softly across the palate. As the coffee cools, the profile shifts toward delicate citrus nuances similar to kumquat, followed by a deeper red-fruit impression reminiscent of black tea.
It is the kind of coffee whose changing character quietly invites you to keep drinking without noticing — a beautifully balanced cup that naturally settles into everyday life.
The producer’s vision, the importer’s perspective, and the expression created through roasting.
We hope you enjoy the story carried from a farm that continues moving toward the future.