Mombacho (Nicaragua)

What makes this coffee special

A balanced and versatile Nicaraguan coffee

Mombacho is an easy everyday coffee: balanced, comforting and without an overly pronounced profile.

The cup is sweet and comforting, with caramel, cocoa, nut and cereal notes. Our Medium roast adds roundness while keeping enough definition to work equally well as espresso or filter.

It is the all-rounder in our range: structured enough for espresso, balanced enough for an automatic machine, and enjoyable with gentler brewing methods.

Olman Valladarez’s work

A second-generation coffee producer in Dipilto, in the Nueva Segovia region, Olman Valladarez took over the family operation and gradually developed his own processing infrastructure.

Building the Cafetalera Buenos Aires washing and drying station allowed the family to regain control of the coffee after harvest, from processing through to export. This control over the process supports a consistent approach to quality from one harvest to the next.

His work has been recognised many times at the Cup of Excellence, including five first-place finishes. Today, Olman Valladarez is also developing a model aimed at reducing the use of chemical inputs and preserving forests, water resources and biodiversity.

A forest-grown coffee cultivated in agroforestry

Mombacho is made from cherries harvested across Olman Valladarez’s farms, complemented by cherries from neighbouring producers with whom he works closely.

The plots are managed in a complex agroforestry system, with more than five tree species per hectare and at least two layers of shade. The coffee trees therefore grow under a tree canopy that helps protect the soil and encourages a gradual ripening of the cherries.

This is the kind of forest-based coffee farming we want to highlight: growing coffee within a tree-covered ecosystem rather than in an exposed monoculture.

Learn more about agroforestry and specialty coffee

Origin: Dipilto, Nueva Segovia, Nicaragua

Dipilto · Nueva Segovia · Nicaragua

Mombacho is made from cherries harvested on Olman Valladarez’s farms and from neighbouring producers around Dipilto. The coffee trees grow between 1,500 and 1,600 metres above sea level in this mountainous region of northern Nicaragua.

From fruit to coffee: a washed process

Arabica · Blend · Washed · Hand-picked · Patio-dried

The cherries are hand-picked from December to March. The coffee is then washed and dried on patios.

Brewing: espresso, automatic machine or filter

As espresso or from an automatic machine, Mombacho gives a round and balanced cup led by caramel, cocoa, nut and cereal notes.

As filter coffee, the cup becomes lighter while keeping the same comforting, easy-drinking profile.

Its versatility makes it particularly well suited to anyone who uses several brewing methods or simply wants an easy everyday coffee.

Technical details

• Country Nicaragua
• Region Nueva Segovia
• Terroir Dipilto
• Village Dipilto
• Producer Olman Valladarez
• Species Arabica
• Variety Blend
• Altitude 1,500 to 1,600 m
• Process Washed
• Harvest Hand-picked, from December to March
• Crop 2025/2026
• Drying On patios
• Farming Complex agroforestry · more than 5 tree species/ha · at least 2 layers of shade
• SCA score 83.25
• Roast Medium