FARMLAND - PREMIER COFFEE ESTATE in -, California

$ 10,000,000.00
-, CaliforniaCONTACT
  • 08/05/2020
  • -
  • -

On a global scale, farmland is becoming a scarce resource; the purchase of productive farmland will enable you to own a stake in the global food supply chain. The global demand for coffee and agric...

  • Total Price:$ 10000000
  • Currency:USD
  • No of bathrooms:0
  • No of bedrooms:0
  • Available date:8/5/2020 12:00:00 AM
  • Pets allowed:Unspecified
  • Smoking allowed:Unspecified
  • Is near school:Unspecified
  • Is near transit:No
  • Is near major routes:No
  • Is near shpping:Unspecified
  • Is parking available:Unspecified
  • Is parking available:Unspecified
  • House type:Unspecified
  • Building type:Unspecified
  • Lot size:637.37988615
  • Features:

Full Description

On a global scale, farmland is becoming a scarce resource; the purchase of productive farmland will enable you to own a stake in the global food supply chain. The global demand for coffee and agricultural products keeps growing.

This Coffee Estate is located only 20 mins away from Matagalpa City, in the central mountainous region of Nicaragua, Central America, at elevations between 3,610 - 4,593 Feet Above Sea Level (1,100 – 1,400 MASL).

Premier Location for coffee farming, only 20mins away from Matagalpa city. The Coffee Estate consists of 2 farms sitting next to each other totaling 1,575 Acres surrounded by cloud forests. You’ll feel like walking in the cloud’s, elevations are perfect for growing higher ground quality coffees. This farm’s coffees are sold to international coffee buyers at stable premium prices.

This Coffee Estate produces 341 tons of raw coffee in 698 Acres. Approximately 743 Acres (275 Acres farm 1 + 468 Acres farm 2) have been maintained as a private natural reserve considered Matagalpa’s City lungs.

Water will never be an issue since there are about 7 water springs that supply many neighboring communities. One side of the Coffee Estate has amazing views of Matagalpa city while another part of the farm sits on the backside of Cerro Apante with stunning views of the Mountains and Valleys.

The Agroforestry system in this Coffee Estate helps preserve hundreds of bird species, wild cats, howler monkeys, sloths, owls, and other wildlife species. Not to mention the preservation of water springs from which many communities are benefitted.

There’s an incredible potential for building an Ecolodge with amazing views of Matagalpa City and the mountains; a place where guests will be able to walk trails surrounded by coffee plantations and a huge natural reserve - just to crown the end of a trail/hike day having dinner with views of Matagalpa City lights. Also, if there’s mood and

youth visit Matagalpa City at night for dinner or drinks (Only 20 mins away driving distance from the Coffee Estate).

SOILS: Rich Volcanic Soils

CLIMATE: The Farms location provides the perfect conditions to produce high ground quality coffees: cool temperatures 64.4 – 73.4 F average (18-23 C), perfect rain patterns (2,200 mm/year), clean mountain air, and clean and fresh rainwater.

ELEVATION: The coffee is produced at elevations ranging from 3,610 - 4,593 Feet Above Sea Level (1,100 – 1,400 MASL). It is a well-known fact that the higher the elevation in which coffee is grown, the better the quality. The reason for this is that the coffee ripening process is slower so the bean has more time to fully develop all its characteristics of acidity, body, & aroma.

COFFEE VARIETY: The best quality coffee varieties are planted in the farm -
Caturra, Catuai, Catimore, Marsellesa, and Parainema. These coffee varieties exhibit outstanding cup quality.

All these factors help to create a unique and outstanding cup of coffee showing a pronounced acidity, strong body, and sweet aroma, the finest coffee Nicaragua has to offer.

PROCESS

Our high ground coffees are processed using the Wet Method which is considered the process of higher quality and is traded at a higher price level.

Sorting and cleaning are necessary after harvesting the ripe cherries. After sorting and cleaning, the pulp is removed from the cherry. This process is the main difference between dry and wet methods, as the flesh is separated from the fruit before drying. The step is referred to as "pulping".

The pulping is done by machine - the cherries are pressed between fixed and moving surfaces. The flesh and the skin of the fruit remain on one side, the beans still enclosed in their parchment on the other side. The distance of the moving surfaces is constantly adapted so that the beans are not damaged.

Next, the cof

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