New
The Albir sisters continue their family’s work at Finca Las Hortensias, a three-generation, 2.8-hectare farm positioned in the mountainous region of Nueva Segovia, Nicaragua. The land is tended through an ecoforestry model that preserves native plants, protects local wildlife, and offers steady employment to the surrounding community — an important commitment in an area where opportunities can be scarce. This attentiveness shapes both the land and the coffees grown on it.
Among the varieties cultivated, Marsellesa stands out — a hybrid of Villa Sarchi and Timor Hybrid, and a varietal we are introducing at Alchemist for the first time. Cherries are picked fully ripe, cleaned and floated, then rested in sealed barrels for 72–120 hours of anaerobic natural fermentation, with careful monitoring of pH and temperature. This patient process heightens fruit character while developing a smooth, creamy texture that became the defining feature of this lot.
In the cup, Las Hortensias opens with hibiscus brightness and pink florals, followed by the soft sweetness of strawberry and a gentle lactic creaminess. As it cools, the coffee settles into a warm, rounded finish with touches of vanilla.
What emerges in the cup is the sum of decisions made on the farm — careful cultivation, measured processing, and a varietal that carries its own character. A composed, fruit-led profile that broadens how we experience coffees from Nicaragua.
