Description
Nicaragua Obata Micro Lot #196
Producer: Sabio
Farmer: Enrique Ferrufino
Farm La Negrita
Varietal : Obata (rare varietal)
Process: Natural /Honey
Cup Profile
A lively yet refined coffee showcasing bright tropical fruit notes of mango and starfruit. Its silky mouthfeel is complemented by rich honey sweetness
delivering a clean, complex cup with exceptional balance and clarity
Producer / Farmer Details:
Enrique Ferrufino is the CEO and founder of Sabio Coffee, a vertically integrated specialty coffee company in Nicaragua.[algrano]
About Sabio Coffee
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Sabio Coffee is based on the Ferrufino family’s own farms in Nicaragua and focuses on producing, processing, and exporting specialty coffee directly from origin to roasters worldwide.sabio
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The operation is vertically integrated: they grow, process, and export/import coffee themselves, which lets them control quality and traceability at every stage.sabio
Enrique’s role with Sabio
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On Sabio’s company profile, Enrique Ferrufino is listed as CEO/Founder, indicating he leads the business and its strategic direction.
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Sabio uses the Ferrufino family’s experience from farms like Finca Aurora in Matagalpa—where Enrique and his family have produced high‑quality, sustainable coffees since the 1990s—as the production backbone of the brand.cafeistas+3
About Sabio Coffee
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Sabio emphasizes research, innovation, experimentation, and sustainable practices, and they work with nearby smaller producers to improve practices, conserve natural reserves, and help them access international markets at better prices.
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The company highlights commitments to quality, sustainability, community impact, and carbon‑neutral operations in its public materials.sabio
Sabio Coffee is a fully integrated coffee operation in Matagalpa, Nicaragua. Sabio’s founder, Enrique Ferrufino amazing coffees he showcased and his incredible commitment to innovation, sustainability and community.
This Obata micro lot #196 from Sabio’s La Negrita farm was taken directly from the “medida” or midday harvest, dried on raised beds for 25 days, rested for a further 11 weeks before hulling and storage in Ecotat bags to preserve flavours
