Everything you want to know about Le Traveler
(English only)
High in the mountains of Nueva Segovia, Nicaragua, farmer Moncho Díaz is part of the renewed Madroño collective — a group of dedicated producers who reunited around the Santa Lucila drying mill after years of instability in the country’s coffee sector. Their work represents a new chapter of resilience, transparency, and quality in Nicaraguan coffee.
Moncho Díaz farms some of the most expressive cherries of the region, contributing to the celebrated Madroño lots. What makes his coffee unique is not only the altitude and terroir, but the integrity and commitment that define this new generation of farmers partnered with Santa Lucila. They are rebuilding the value chain with a focus on fair pricing, meticulous processing, and maintaining full traceability from farm to export.
The Traveller comes from Moncho Díaz’s Pacamara natural parcels — cherries hand‑picked at peak ripeness and dried whole on raised beds, a method that preserves intense sweetness and creates layered fruit complexity. These farms benefit from cool high‑mountain nights and rich soil, allowing slow maturation and deep flavor development.
Expect a cup that is:
- fruity and juicy,
- with tropical notes,
- gentle citrus brightness,
- and a smooth, sweet finish.
This clean, expressive natural is exactly what the Madroño group has become known for.
We selected Moncho Díaz’s coffee because it tells a powerful story: producers who refused to give up, who rebuilt partnerships, and who now deliver some of Nicaragua’s brightest and most transparent coffees. Their collaboration with Santa Lucila — and with importers committed to integrity — makes this microlot a symbol of craft, resilience, and renewed hope in the region.
Enjoy it.
