EL
EDEN
SINGLE FARM
〰️
SINGLE FARM 〰️
Producer Candida Blandino
Farm name El Eden
Region Mosonte
Altitude 1450 – 1600 masl
Processing washed
Species Arabica
Variety(ies) Obatã
Harvest December - March
EL EDEN
Candida Blandino is a first-generation coffee farmer, though other members of her family own coffee farms. With El Edén, Candida sought to establish her own farm and produce her own coffee.
El Edén is a 5-hectare coffee farm located near the village of Mosonte in northern Nicaragua. It is the source of this lot of Obatã, a hybrid variety developed in Brazil in the 1980s. Over time, the variety has been further refined due to its remarkable potential for flavor. Originally created by crossing Timor Hybrids and Villa Sarchí, Obatã is known for its balanced, complex profile and resistance to coffee leaf rust. Candida chose this variety for its natural resistance, which allows her to avoid using chemicals.
Candida has always had a passion for producing exceptional coffee. When Claudia founded Bridazul, Candida reached out to her, seeking guidance on both quality and sustainability. Claudia, renowned for her expertise in these areas, recalls Candida’s words: “I want to learn about coffee while preserving the land I own in the mountains. I also want to access good prices through consistency and quality. I want to make that happen!” This shared vision is what brought the two women together.
Claudia has since shared her knowledge of agroforestry to improve the soil and nutrition of the coffee trees. She also provided access to her drying mill and helped connect Candida with buyers, selling the coffee at a premium. This particular lot was sold for 60% above the C-market price, ensuring that the producer was fairly compensated.
the process
Candida harvests and depulps the coffee on her farm.
Once depulped, the coffee in parchment is transported to Bridazul, located about 1.5 hours away.
At Bridazul, the parchment coffee is dried on patios for approximately 12 days. The patios are covered with polypropylene linen, allowing air to circulate while protecting the coffee from direct contact with the concrete floor, ensuring a more even drying process.
After drying, the coffee is milled at Bridazul before being exported.
bridazul Project
Bridazul is a holistic project born in 2019 and created by Claudia Lovo and Tim Willems. It aims to support producers that desire to turn to the specialty market while taking action to reduce climate change impacts on the coffee production.
Claudia is Nicaraguan, and owner of El Arbol, the farm where the carbonic maceration was developed in the early 2010s. Tim is Belgian, worked in roasteries and coffee shops in Europe before falling in love with Nicaragua, and not only… Together, they founded Bridazul to share know-how across producers and give access to the necessary infrastructure to ferment and process specialty coffees. Bridazul is also a place where future of coffee in Nicaragua is often discussed.
Indeed, Nicaragua is one of the most affected countries by climate change, and coffee crops are among the ones that suffer the most. In a second plan, the project will aims to create a group of producers who transition towards complementary crops, therefore producing and depending less on coffee alone. This will also favor more diversity and incentive a more balanced way of doing agriculture.
Bridazul brings together around fifty producers with small and medium-sized farms (less than 10 hectares on average)
CUP PROFILE
Aromas: dry fruits, lemon, caramel, figue
Mouth: chocolate, sugar, coriander seeds, orange
