Finca Nueva Linda began its life as a coffee farm in 1973. Founded by current owner Octavio Moguel Farrera, the farm occupies 638 hectares of extraordinary coffee growing land in a deep forest right next to Chiapas, Mexico’s El Triunfo Biosphere Reserve. This zone – the Cuxtepeques Valley – is renowned for its coffee, and Finca Nueva Linda successfully lives up to this reputation, having won several internal Mexican quality contests and even placing 4th at the 2012 Mexico Cup of Excellence competition.

Don Octavio has spent almost all his life working in coffee and is, according to many who know him, “the last of his kind.” He started as a driver working in a nearby coffee farm, and it is here that his love for coffee arose. His first goal was to purchase a little land of his own where he could start growing coffee. With hard work and diligent savings, he succeeded in purchasing a good piece of land of reasonable size – Nueva Linda. The farm’s name was given to it by the previous owner, who had purchased the land in 1909, but who had only visited the land once – just long enough to name it. As Don Octavio worked the land, establishing plots of coffee trees, he slowly began to acquire more and more of the land surrounding his initial purchase, eventually reaching the farm’s current size.

Today, Finca Nueva Linda occupies 638 hectares, 142 of which are given over to coffee production. Don Octavio produces only coffee here, despite only cultivating 22% of the land. He takes being part of El Triunfo Biosphere Reserve as a significant responsibility and has placed 496 hectares under “voluntary conservation of estates”. It is important to note that this conservation effort is entirely voluntary, as there is no document or law that requires this from farm owners in the area.

The farm is currently managed by Juan José Moguel Orantes, who oversees all aspects of processing and cultivation these days. With Juan José’s help, Don Octavio has actively experimented with lot separation, processing and drying as a means of discovering the full potential of his coffee. Together, they have even built a brand new greenhouse for shade drying – one of the first of its kind in the area.

Thanks to good management, excellent farm practices and care of the trees and soil, the Nueva Linda team aims to produce even more coffee in coming years – increasing productivity without reducing quality. They have been very careful and proactive against coffee leaf rust, which has decimated so many farms in the region. Nonetheless, constant diligence is required to keep the farm producing. Annually, it takes around 100 workers to complete all the required work. All workers receive agricultural and productive training, and the farm is working, also, to improve housing and the canteen.

In addition to regular pruning and maintenance, renovation composes a great deal of the farm’s efforts. Average tree age is currently around 24 years old, with some as old as 35 years. Juan José plans to renovate 7 hectares of coffee a year, taking out the old and unproductive plants and replacing them with new varieties which have shown better performance (for instance, Pacas, Geisha, Venecia, Anacafe 14, Marsellesa and Hybrids H18/H19). The farm will also continue to keep going with “selective” pruning, which has also given good results. Above all, they are keeping cup quality at the forefront of their priorities, and all the farm’s new varieties have been carefully chosen with this in mind.

During the harvest, the farm’s labour force grows to 300 people, many of whom come from Guatemala and the surrounding area. All coffee on the farm is selectively hand harvested and delivered to the farm’s own mill, which is located in the centre of the farm. The coffee is hand sorted to remove any underripe or damaged cherries and is then introduced to the farms Penagos pulping machines to be washed, floated and pulped. After being delivered to the farm’s concrete fermentation tanks, the coffee is fermented for 14 to18 hours depending on weather. After fermenting, it is washed with clean spring water hailing from the farm itself.

After being fully washed, the coffee is delivered to the farm’s extensive concrete patios where it is regularly turned and slowly dried under the sun. As mentioned before, the farm also has a new “greenhouse”-style solar driers. A small percentage of the farm’s production is dried in Guardiolas, if the weather does not permit drying outside.

Finca Nueva Linda

Boden Park Coffee Roasters. Ltd. was established in 2016 in downtown Belfast, N. Ireland with the objective of providing high-quality speciality grade coffee.

Boden Park Coffee Roasters

The catchment area for Ethiopian Mocha Djimmah is the largest in Ethiopia. These coffees are well known for their body and acidity. Djimmah grows at an altitude of 1341 – 1829 m. This is an ideal climate and the plants are well protected by the larger forest trees which provide shade from the midday sun and preserve the moisture in the soil. Djimmah Coffee is grown in the Illubabor and Kaffa regions of Ethiopia at elevations from 4,400 to 6,000 feet above sea level within the biggest catchment area in Ethiopia, an area that produces and exports about 60,000 tons of coffee each year. Djimmah is also called Jimma Coffee. A unique coffee, thought to be the variety closest in flavour to the original wild plant. Its mild character is offset by a subtle gamey aftertaste. Rich, earthy, with notes of dark cocoa, walnut. Full of flavour, low acidity and good chocolate aftertaste. – Medium roast.

Ethiopian Gold

Santa Anita

Brazil is a well known coffee producing giant. They source around one-third of the world’s coffee, making them the largest coffee producer in the globe! Of course, most of this is lower grade Arabica. However, this country is capable of producing specialty coffees.

This particular type is a standard specialty quality coffee. It is dry-processed, meaning the beans are patio-dried while they are still in the cherry. Since the coffees are dried in contact with the sweet mucilage, the coffee’s cup profile will be heavy in body, sweet, smooth, and complex. The 17/18 screen size has a more consistent flavor without the pungent fruit notes that can turn up in smaller screen sized beans, which is an indication of varying bean maturity.

Santos

Our Autumn Blend coffee beans are 25% Gonzilla Fairtrade, Peru blended with 75% Santos, Brazil.

Autumn Blend

Our Spring Blend is 65% Florencia Honduras and 35% Brazil Santos.

Spring Blend

Sajonia Reserva

A light and creamy body, notes of sweet citrus and aromas of spice distinguish this smooth grade 1 Fairtrade coffee bean from Peru.

Peru, on the western coast of South America, is well known for its biodiversity and varied climates from great plains to the high Andes mountain range. The Gonzilla estate is situated in the mountains at between 1,100 and 1,800 metres above sea level. The cool climate at this altitude means that the coffee fruit matures much more slowly, allowing the flavours to develop inside the bean. This results in a more complex and smooth cup of coffee with very little acidity, making it perfect for all brewing methods. Expect fruity overtones and spicy aromas with a creamy body.

Medium roasted to bring out the intense sweetness and fruity flavour characteristics of the coffee bean.

Gonzilla

Our Haff Caff coffee beans are 50% Colombian decaffeinated  blended with 50% Brazil Santos.

Haff Caff

The Christmas Blend has the best selection of Ethiopian and Brazilian beans to give a Christmas flavour with a Nutmeg aroma with Walnut and Chocolate notes. Perfect for a Chrismas gift or stocking filler 🎄🎄. – Medium roast.

Christmas Blend

Our Belfast Blend coffee beans are 50% Rafiki Mill, Tanzania blended with 50% Santos, Brazil.

Belfast Blend

The Winter Blend has a selection of Peruvian and Brazilian beans balanced to give a Spicy and Citrus flavour for those cold, damp days. – Medium roast.

Boden Park Coffee Roasters

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Boden Park Coffee Roasters

🇮🇪 Ireland

Coffee Roasts

Autumn Blend

Belfast Blend

Christmas Blend

Ethiopian Gold

Finca Nueva Linda

Gonzilla

Haff Caff

Sajonia Reserva

Santa Anita

Santos

Spring Blend

Winter Blend

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