San Payo
Located between 1,250 and 1,380 meters in San Rafael,
Finca San Payo is a young Nicaraguan specialty coffee farm.
Farm overview
Country / Region : Nicaragua, San Rafael del Norte
Producer : Osman Gutiérrez Moreno
Altitude : 1250 - 1380 m
Farm size : 54 hectares of coffee
Annual production : ≈ 30 000 kg
Varieties : Castillo, Maracaturra
Processing methods : Washed
Farming model : Agroforestry
Certification : Private natural reserve
About the Farm
Finca San Payo is a young coffee farm and private nature reserve located in San Rafael del Norte.
Acquired in 2019 by coffee producer Don Osman, the property covers 40 hectares, including around 14 hectares of preserved native forest.
Owned by the Gutiérrez family, Finca San Payo is run by a local team led by Vicente Alberto Gade, the farm’s technical manager.
Vicente guided us through every step of the project, sharing detailed insight into the farm’s agronomic practices, challenges, and long-term vision.
Coffee Cultivation
Coffee is grown at altitudes ranging from 1,250 to 1,380 meters, in a relatively cool and windy environment.
The old coffee trees were replaced with varieties selected for their cup quality potential and adaptation to the local terroir, including Castillo, Maracaturra and a few experimental plots of Tioscas.
The farm follows a precise agronomic approach, focusing on optimal cherry ripeness, soil management through natural ground cover, and targeted fertilization to support plant health and quality.
The producer expects an annual production of approximately 30 quintals.
Coffee plants are protected from the wind by natural Caña India barriers—a type of cane that is resilient to climate warming and previously could not grow here due to the cold.
The farm uses zacate (grass) as a nutrient recycling system: its deep roots bring nutrients from the subsoil to the surface.
This practice acts as a natural mulch, reducing the need for herbicides and maintaining soil fertility.
The farm is equipped with an eco-friendly kitchen that operates using either firewood or coffee cascara, reducing environmental impact while making use of resources produced on the farm.
The farm has a new wet mill under construction. Pulp is collected and reused as a natural fertilizer for the coffee plants.
Forest&Ecosystem
Around 14 hectares of the farm are covered by native forest, preserved as a natural wind barrier to protect the coffee trees. This forest is carefully connected across the property to allow biodiversity to thrive and remain, supporting species such as sloths, squirrels, caoutis, and variety of birds.
The topography and climate of San Rafael require careful management of shade, with some areas of coffee deliberately left unshaded to avoid excessive humidity and reduce the risk of disease.
The forested areas are intentionally left untouched for coffee production, helping to regulate the microclimate.
Explore the green coffees
(Coming soon…)
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What Treerich brings to a producer
✓ Treerich supports producers in transitioning to specialty coffee, highlighting the potential of Finca San Payo and introducing it to the direct trade market.
✓ After the cherries are harvested and washed, they are dried using different protocols to unlock their full potential. Treerich’s team then tastes the coffees to assess quality, identify the most promising profiles, and refine production practices.
✓ By committing to purchase 100% of the specialty coffee, Treerich secures the producer’s market and allows them to focus on long-term quality.
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Why this coffee is different
✓ This coffee comes from a young farm specifically developed for specialty production, where varietal selection, agronomic precision, and careful harvesting are central.
✓ The combination of high altitude, preserved forest, and a later harvest cycle allows for slow and even cherry maturation, resulting in clean, consistent, and high-quality coffees with strong potential in the cup.