The Farm
In the misty highlands of Jinotega, Nicaragua—within a region known as the “Zone of Gold” for its lush agricultural promise—Claudia Vanessa Rivera and her husband founded La Virgen Estate in 2012 with a bold vision: to uplift their community and protect the land through responsible coffee cultivation.
Perched at 1,270 meters in the cloud forests of Las Nubes, the estate is ideal for growing high-quality Arabica. Claudia cultivates primarily Caturra and Catuai varietals, while also experimenting with micro-lots to explore flavor and innovation. Her commitment to excellence is hands-on: from harvest to milling, she oversees every step with precision, using their own wet and dry mills to ensure quality control at every stage.
La Virgen began with just 53 bags in its first year. Today, Claudia produces nearly 600 bags annually, creating jobs and economic opportunity not only for her team, but for the surrounding community—where most residents are small-scale farmers with limited access to infrastructure and basic services.
Masaya is more than a coffee—it’s a reflection of Claudia’s dedication, the resilience of her region, and the promise of progress rooted in the soil.
Culture and History of Coffee
Masaya is a single-origin dark roast named after one of Nicaragua’s most iconic volcanoes—a symbol of transformation, intensity, and fertile power.
Nicaragua
Coffee arrived in Nicaragua in the mid-1800s and quickly became a cornerstone of the economy. Today, it supports tens of thousands of smallholder farmers, many of whom grow beans in volcanic soil at altitudes between 1,000–1,500 meters. Nicaraguan coffees are known for their balanced body, low acidity, and cocoa-forward flavor—especially in darker roasts. The Masaya Volcano was once called “La Boca del Infierno” (The Mouth of Hell) by Spanish colonists, and indigenous communities considered it sacred.
Masaya is roasted to evoke the soul of its namesake—bold, grounded, and quietly powerful. It’s a dark roast with volcanic depth and a smooth finish, crafted for espresso lovers and ritual keepers alike.
Masaya
Named after Nicaragua’s iconic volcano, Masaya is a dark roast born from fire and soil. Grown at high elevations in volcanic terrain it honors the resilience of the women who cultivate it. Roasted in small batches this single-origin coffee delivers a full-bodied cup with deep chocolate notes and a smooth, lingering finish.
Flavor Profile:
• Full body with velvety texture
• Clean, bright and sweet, orange and floral, cacao
• Ideal for espresso or drip, with low bitterness and a clean finish
Origin Highlights:
• Nicaragua is known for its balanced profile, soft acidity, and rich cocoa notes
• Grown in high-altitude regions with rich volcanic soil
• Washed process enhances clarity and depth
Craft & Purpose:
• 100% single-origin and 100% Arabica beans
• Produced by a woman owned farm focused on the highest quality and consistency
• Roasted in small batches assures freshness
Masaya is a dark roast with volcanic soul---bold, grounded, and quietly transformative.