We roast to order in limited batches to ensure the freshest coffee possible. In most cases within 48 hours of roasting, Nicaraguan Gold TM is hand packed and shipped directly to your address of choice.
If you are new to us, feel free to find out what makes us so special and Order Now.
Copyright 2007, Cafe de Apante.
All rights reserved.
The Early Years -
In the early 1940's our grandfather Don Roman (seen in the black and white photos to the left) purchased our farm and began the rich tradition of meticulous coffee farming practices which our family has now carried on for over sixty years. His insistence on sustainable farming practices, long before "sustainable" was an in vogue word in the specialty coffee industry, has resulted in three generations of exceptional quality coffee production.
The Legacy Lives On -
In the 1970's our father Don Edgar took over the farm which his father so carefully taught him to cultivate. Practicing organic farming methods, hand picking our harvest with multiple passes, waiting only till the cherry is absolutely ready (sweet and dark ruby red), immediately processing the coffee on the farm after picking so as not to allow for any improper fermentation, using only fresh spring water from the mountain (Cerro Apante) our farm is on to process and wash the pulp from the coffee, insisting on 36 hours (instead of 12 like most others) in our fermentation tanks in fresh spring water, immediately taking the wet coffee from the fermentation tank to be sun dried on patios the same day, after removing the pergamino shell having the coffee cleaning ladies taking it through not one pass like most coffee farmers, but two passes to ensure for as near zero defects as humanly possible. All of this care results in an exceptionally clean award winning coffee that you will immediately recognize in the taste of our Nicaraguan Gold TM Estate Coffee
Nicaragua to USA-
Today my brother Edgar Martin runs the day to day organic coffee operation on the high mountain side of the farm, as well as our dairy operation on the lower part of the mountain valley. Edgar has continually strove to improved upon what was passed down from our grandfather to our father and now to him.
For my part, I (Katia) moved to Seattle WA USA some 20 years ago to attend the University of Washington and ended up marrying a Seattle local and settling down with my husband and 3 children in Seattle. To make a long story short, if you know anything about the specialty coffee industry, you know that Seattle is widely seen as one of the top hot beds of the specialty coffee industry in the world and thus it did not take long for Joe (my husband) and I to start making the obvious connection between our two coffee worlds.
Thank you
We are a small family owned business and take a great
deal of pride in what we do, and are grateful for your support of our coffee
work and philanthropy efforts in Nicaragua
- see our Mission section.
