Green Coffee Importer · Nueva Segovia, Nicaragua → Madrid
Mogotón Coffee Origins imports green specialty coffee from our own family farms in Nueva Segovia, Nicaragua. No trader in the middle, full traceability on every sack, and stock already landed in Europe. From one sack to a full container.
What makes us different
Between a coffee farmer and a European roastery there are usually four or five hands — a middleman, an exporter, an importer, a trader. Each with a margin, and nobody with the full picture. We removed the chain by owning both ends of it.
La Picona and Mirjam are ours. We plant them, pick them, process them and export them ourselves. There is no catalogue we buy from and resell to you — and when something isn't right, the person who answers the phone has stood in that lot.
Farm, lot, harvest and process on every sack — plus a GPS polygon and GeoJSON per plot and the due diligence documentation the EUDR asks of you as an operator. Every farm has a public traceability sheet you can read before you buy: La Picona, Mirjam, Bethania.
La Picona took second place nationwide at the Nicaragua Cup of Excellence in 2021; Bethania has been Rainforest Alliance certified since 2014 and reached the Cup of Excellence finals in 2020. Three farms, three generations, women-led — with native forest left standing on each one and organic certification under way.
Buy from inventory in our Ajalvir warehouse for pickup or dispatch across the EU, or book forward against the coming harvest and have your lot reserved before it's picked. Small quantities are not a problem — that's the point of holding stock here.
The farms
Dipilto sits on the Honduran border, at the altitude and under the shade that slow a cherry down. Above it stands Mogotón — at 2,085 m the highest point in Nicaragua, and where our name comes from. Three generations, women-led, native forest left standing on every farm, and picking by hand in several passes between December and March, because not everything ripens at once.
Picona Mountain · Dipilto, Nueva Segovia · 13.7902°N, 86.5722°W
Cup of Excellence Nicaragua 2021 — #2 nationwide
Seven hectares on sandy, phosphorus-rich volcanic soil, with the thermal amplitude that gives the cup its structure. This is the variety collection: Sidra, Java, Parainema and the first Geisha trees alongside the Maracaturra. Naturals dried 28–32 days on raised beds after a 48–72 hour pre-fermentation, then rested a month before milling.
Dipilto, Nueva Segovia · 13.7861°N, 86.5667°W
Multiple Cup of Excellence awards
The larger of the two at 27 hectares, with three and a half of them left as native forest under full canopy. New plantings of Bourbon Rosado, Sidra and a first block of Geisha are coming into production alongside the established Catuaí and Maracaturra — and selective fermentation trials feed a dedicated micro-lot programme from the 2026 harvest.
Macuelizo, Nueva Segovia · Dipilto range · 13.7806°N, 86.5896°W
Cup of Excellence finalist 2020 · Rainforest Alliance since 2014
Founded in 1991 and run by Ana and Martha Albir, grown inside preserved native forest at the highest altitudes we work with. Naturals dried slowly on shaded patios. Milled at Cafetos de Segovia, packed in 30 kg GrainPro — same documentation and same named lots as our own farms.
The lots
A roastery's menu isn't one coffee, and neither is our offer. We separate three levels, and we're honest about which is which — including when the answer is that you don't need the expensive one.
Level one
The workhorse. Dependable washed lots that cup clean, take a dark-ish profile without collapsing, hold up in milk and forgive a rushed extraction. Not built to surprise you on the first cup — built to work on the two hundredth.
Level two
One farm, one harvest, named on the sack. Bright, clean and structured — the lots that hold their own on a filter menu and give a customer something specific to ask about rather than a country of origin.
Level three
Separated at the farm, limited by definition — naturals dried thirty days on raised beds, selective fermentations, and the varieties we are still planting: Sidra, Bourbon Rosado, Parainema and the first Geisha. When a lot is finished it is finished — we don't quietly send you something similar.
All three levels ship in 30 kg GrainPro from the same warehouse, with the same paperwork. Sample sets across the range are available on request.
How it works
Volume, the gap in your menu, and how you roast. Two lines by email is enough to start.
We send samples of the lots that actually fit, not the whole warehouse. Roast them your way.
Take what's landed in Madrid today, or reserve a lot from the coming harvest months ahead.
Dispatch across the EU from Ajalvir, with the traceability and EUDR documentation attached.
“I know which farm this sack came from, who picked it and on what day.”Martin Buhl · Founder
Current availability
What's in the warehouse right now, what's on the water, prices per kilo and which samples we can send this week. One email from a person — not a newsletter machine.
The current offer list is on its way. If you already know the profile you're missing, reply straight to that email and we'll pull samples for you.
