History & Origins
Established in 1993, PRODECOOP (Promotora de Desarrollo Cooperativo de Las Segovias) was co-founded by Merling Preza, who continues to serve as the cooperative’s General Manager and President . The cooperative emerged during a critical period when coffee prices had plummeted to an astounding low of $0.52 per pound, and farmers in Nueva Segovia banded together to increase their market bargaining power and sell their coffee at better prices . Merling Preza helped create this pioneering Fair Trade organization alongside Fair Trade USA CEO Paul Rice, establishing what would become a model cooperative in the specialty coffee supply chain .
The cooperative’s founding coincided with Nicaragua’s emergence from a devastating civil war that had left the country’s coffee sector in economic collapse, paradoxically preserving the shade-grown traditional farming methods that many other Central American countries had abandoned . Today, PRODECOOP functions as a second-level cooperative representing 38 base cooperatives and over 2,300 individual producer families , with approximately 27% of members being women farmers . The cooperative has grown to encompass producers across three departments: Estelí, Madriz, and Nueva Segovia , establishing its headquarters in Estelí.
Terroir & Growing Conditions
The departments of Estelí, Madriz and Nueva Segovia are mountainous regions in Northern Nicaragua characterized by sandy, nutrient-rich soils and a humid, tropical climate—a combination that proves perfect for high-quality coffee production . Coffee cultivation occurs at elevations ranging from 1,200 to 1,500 meters above sea level, with some areas extending to 1,800 meters , placing PRODECOOP’s coffees firmly in the Strictly Hard Bean (SHB) category.
The farms are located in the Segovia Mountains, positioned directly across the border from El Salvador and west of the better-known Jinotega and Matagalpa regions, yet the Segovia Mountains produce some of the finest coffee in the Americas . This rural and remote area of Nicaragua has historically been underserved by government and private initiatives, with many farmers facing challenges from aging rootstock and limited access to agricultural inputs . The region’s coffee production benefited from what could be called “benign neglect” during Nicaragua’s civil war, when the absence of capital and markets prevented farmers from deforesting and replacing heirloom coffee trees with sun-tolerant varieties, allowing shade trees to remain intact .
Processing & Production
Initial coffee processing takes place on individual member farms, with sun-drying and final processing completed at the cooperative’s centrally located dry mill facility called Las Segovias, located in the town of Palacaguina . PRODECOOP operates this dry mill facility and cupping lab where coffee is received, processed and selected for export, while providing producers with financing, training, and technical assistance to improve coffee quality .
PRODECOOP carefully supervises all phases of coffee production and processing to ensure strict quality control . The cooperative has focused extensively on renovation and training in Good Agricultural Practices, with overwhelming emphasis placed on supplying traditional, high-quality varieties such as Caturra to maintain coffee quality and secure access to specialty markets . Coffee is processed using the fully washed method, then patio and solar dried, with harvest occurring from November through March . Many of PRODECOOP’s members maintain organic certification, with strong emphasis placed on organic alternatives to chemical pesticides .
The cooperative exports an average of 30,000 bags annually, with approximately 50% of the total volume certified organic and all coffee certified Fair Trade . Most farmers work primarily with Caturra and Bourbon varieties , though some also cultivate Typica and Catimor .
Cup Profile & Tasting Notes
Coffee deliveries from PRODECOOP demonstrate remarkable consistency due to comprehensive farmer education programs and skilled quality assurance staff, with lots frequently described using notes of dark chocolate, cranberry and walnut, accompanied by lively acidity and a brisk aftertaste that highlights the meticulous washing process . The cup profile presents as mild and approachable, featuring sweet milk chocolate notes with a touch of citrus, mild acidity with a slightly crisp front end, and balanced finish with almond undertones .
These organic Fair Trade coffees exhibit bold characteristics including chocolate, apricot, fig, and spice notes , while medium-dark roasted preparations reveal flavors of caramel apple and nut, creating an overall cup that is sweet and bright with medium body and a crisp, clean finish . Additional cupping notes include milk chocolate, toffee, and plum , contributing to what many describe as incredibly drinkable coffee—approachable like a craft lager but with subtle complexity and flavor depth .
PRODECOOP’s Strictly Hard Bean offerings prove extremely versatile as certified blend components while possessing sufficient sweetness and character to stand confidently as single origin offerings . The coffee demonstrates excellent roasting characteristics, with lighter roasts emphasizing sweet milk chocolate that transforms to more bitter dark chocolate at darker roast levels, and notably even roasting behavior .