Intro
La Joya is owned by Raja Dakshinamurthy, who arrived in Nicaragua in 2018. He found Hacienda Sajonia in a state of decline but was attracted by the farm’s potential for producing exceptional coffee and its stunning location. It was an opportunity he could not let slip away, so he embarked on a journey to rejuvenate the coffee farm and produce top-quality specialty coffee. Besides the determination to produce the highest quality coffee, the farm also continuously improves the social and environmental conditions for its workers.
About our coffee
Biological control is used to manage coffee borer and rust. The farm also incorporates compost made from coffee pulp and biochar to reduce the use of herbicides and nitrogen fertilizers, which also reduces the carbon footprint. Coffee cherries are processed in a Penagos wet mill with mechanical mucilage removal, using minimal water. The cherries are then 100% sun-dried on the patio for a slow drying process. Careful and gradual planning is used when selecting where the conditions are just right for growing coffee.
Meet our Team!
Edgardo Alpizar
support-admin
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