Los Congos
Leyman Aaron Blandino Romero
29
In the mountains of El Pibanate in Mozonte, Nueva
Segovia—nestled within the Dipilto-Jalapa Cordillera and a
privileged microclimate at an altitude of over 1,500 meters above
sea level—the coffee of Finca Los Congos is born. Leyman
Aaron Blandino Romero’s story began as a child, inspired by
his parents and grandparents, who were coffee farmers themselves
and taught him the value of the land and hard work. Coming from a
humble family, he found in coffee not just a way to move forward,
but a passion that today transforms into specialty coffees with
their own identity and deeply rooted Nicaraguan origins.
With just six years of working his farm, Leyman managed to stand
out in the Cup of Excellence Nicaragua, achieving an impressive
Rank 10 with an Anaerobic Natural process. This recognition marked
a turning point in his story, proving that behind a small family
farm lies an extraordinary dedication to quality. Every lot is
meticulously crafted, from the hand-picking of the cherries to
prolonged, controlled fermentations, highlighting complex, fruity
profiles and an exceptional sweetness that makes his 'Pink Bourbon'
coffee truly unique.
Finca Los Congos represents much more than coffee; it is a
connection between nature, family, and tradition. Surrounded by
wild flora and managed entirely by his family, the farm preserves a
deep respect for the land while embracing innovation and new
varieties such as Geisha and African single-origins. To Leyman, his
coffee is 'Exceptional' because every cup reflects the character of
the terroir—a combination of Nicaraguan soil, climate,
variety, and the human element—along with the dream of a
family that believes in sharing the name of Nicaragua with the
world through exceptional coffees
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