Gonzalo Castillo

Last year, I bought this coffee from Nicaragua for the first time. I liked the idea of having an easygoing, everyday coffee in the assortment that wasn’t too fruity. This year, I bought it again, partly because I thought, “Why not?” But also, because many customers told me they were really looking forward to its return. I hadn’t realized how popular it was, but it turns out to be quite beloved.

The enthusiasm comes from customers who appreciate its approachable, Fontana-like character. It’s easygoing and accessible, with more body and less pronounced fruitiness. This coffee’s popularity really grew from the excitement of our customers, and I’m happy to see it becoming a regular favorite.

Finca Las Promesas de San Blas

Gonzalo has been farming coffee for almost his whole life, over 45 years, along with livestock, fish, pigs, and horses. Throughout the decades, he has focused on respecting Mother Earth, a mindset instilled in him by his grandfather while growing up.

However, early on, Gonzalo still relied heavily on pesticides and inorganic fertilizers, influenced by his work with one of the largest exporters. A health crisis and a new perspective on industrial coffee changed everything. Instead of just being an organic producer based only on certificates, he refocused on becoming one in practice and shares his knowledge of organic farming with other farmers. He holds three certifications that support this ambition: Rainforest Alliance, CAFE Practices, and SMS from Ecom.

Gonzalo has three children who are all doctors: a pediatrician, radiologist, and psychologist. The coffee gene did not skip a generation, as they all have extensive knowledge of farm to cup, including farm management, cupping, and barista experience. Together, they bring deep knowledge of farm management, cupping, and barista skills, working alongside Gonzalo to produce great coffee.

The whole farm is planted in terraces because of its slope. They do not use herbicides, and pest control is based on biological products. They maintain a 10-meter buffer from the riverbank, avoiding planting along the entire shore. All coffee is shade-grown, protected by mosses. New coffee plants are intercropped with Canavalia, which provides nitrogen and organic matter. Every year, they compost coffee pulp to foster microorganisms that help create natural fertilizer.

Gonzalo strongly believes in a sustainable future and continues to scale up production without compromising the collective well-being of farmers and their communities. He looks forward to working closely with the importing company, This Side Up, in the coming years to spread regenerative practices locally.