About Los Angeles

Los Angeles Coffee Farm originated in 1990 when Rebeca's father made the decision to trade a plane ticket to Los Angeles, California for a plot of land for a coffee bean farm. This is how the farm earns its name and begins its great story.

The farm is located in the community of Samarkanda at an altitude of 1200 meters above sea level in the municipality of San Juan del Rio Coco- Madriz in Nicaragua. It has an extension of 60 acres of which 35 are cultivated with coffee of different varieties such as: java, parainema, caturra, lempira and marseillaise. The rest of the farm is a natural forest, growing in harmony with the flora and fauna present in the area. Since its inception, the farm has worked under an organic model, producing their own organic fertilizers. Currently, the farm has an organic certification granted by OCIA INTERNATIONAL.

Growing up, Rebeca frequented the farm with her parents, Herberto Rivas and Elvia Melgara, helping to plant and dry coffee, as well as many other activities. At the time she considered it a child's game, then, little by little it became her new passion and work.

In 2015, she officially became the fourth generation in her family, following her great-grandfather, grandfather, mother and father, making the big difference that the farm needed to transcend a new era. She ventured into the testing of new and innovative natural methods of preparation and fermentation for coffee, among other capacities.

She is currently the administrator of the farm and is equally in charge of the control and quality of the coffee, always seeking to be consistent with her profiles and in the search for high quality. Some of the notes found in Finca Los Angeles coffee are: floral, cocoa, cinnamon, wine, panela honey and passion fruit, giving it a unique blend of flavors thanks to innovation and experimentation with different types of fermentations.

In 2018, they were awarded the Cup of Excellence in 10th place in Nicaragua, obtaining a score of 88.67 with a honey micro lot.

In the future, she hopes to be able to continue to grow professionally and specialize in coffee fermentation processes. She also aspires to support more women in her community by helping them be better at studying and managing their plots - to take over and be passionate about coffee and be able to process coffee in a different way like her. She also dreams that the farm will become totally self-sustaining by having its own marketing markets and roasters.

Five years ago together with her brother Ariel and her sister-in-law Erika, they started selling coffee in California under the name Los Ángeles COFFEE FARM making their first shipment of 10 pounds. They currently export a container with a wide variety of coffees: washed, natural, honey and coffee peel for tea, to California between May and June of each year. In Managua, the capital of Nicaragua, her other brother Heberto has a coffee shop called DELAFINCA where you can taste a wide variety of micro batches of the coffee specialties that Rebeca prepares at Finca los Ángeles.

For Rebeca, these achievements have been achieved through dedication, commitment and constant learning. Also through her desire to innovate and discover new fermentation methods for her coffee. She knows that the support of her family and the team she has been training on the farm over the years has allowed her to enhance the quality of her coffee.

Coffee is not just a job for Rebeca and her family, it is passion and commitment no matter how many battles they have to face, she has never let adversity defeat her. This story has been formed and continues to grow thanks to the hard work as well as the experience it has been shaping over the years as a producer and administrator of Finca Los Ángeles.

"IN THE RACE FOR QUALITY THERE IS NO FINISH LINE"

-Rebeca Rivas