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Finca La Victoria – Maragogipe Variety


Dipilto, Nicaragua

$18.50 | 12 oz bag

Single-Variety Lot
Discovered in Brazil during the late 19th century, the Maragogipe variety has become well-known for its enormous bean size and big flavors. Though its popularity has waned, many Nicaraguan producers have kept up the tradition of cultivating this unique variety. We’re excited to present this lot produced by the Lovo family of Finca La Victoria. It is one of the best examples of Maragogipe we’ve tasted in years. Look for flavors of toffee and tamarind with a nutty finish.

Tasting Notes


Roast Level

DARK 0 25 50 75 LIGHT 100 83


Natural Sundried
Natural Sundried
Pulp Natural


Varieties: Maragogipe
Elevation: 1,300–1,600 meters
Harvest Time: Dec 2017–Mar 2018
Availability: Through early October 2018



Since the introduction of the Cup of Excellence competition in Nicaragua, coffee from the region of Dipilto has consistently placed among the top in the event. To us, this makes perfect sense. The area boasts some of the highest elevation in the country, traditional arabica varieties dominate the landscape, and shade and biodiversity on farms remains high.

Over the past four years, we've put a considerable amount of time and energy into exploring this area and searching for new partners. After tasting many samples and taking several trips to the region, we're impressed with the level of dedication and consistency that the owners of Finca La Victoria have shown over the past two harvests.

Finca La Victoria was first planted with coffee in 1872. Over time, most of the coffee produced there made its way into regional blends after being sold to nearby large estates. Mario Martin Lovo and his wife Nelly purchased the farm in 2007—not knowing that it had, at one point, belonged to Mario's great-grandmother Helena. Since then, the Lovos bought smaller nearby parcels and increased the size of the farm to nearly 60 hectares. Along with increasing the size of the farm, the Lovos have made steady improvements and renovations over the years. Most recently, they invested in modernizing their pulping and processing equipment, which has not only helped to add more complexity to the flavor of their coffee, but does so using less water than traditional methods.