Finca Jepser, Frederik Zeuthen & Café Nor

Frederik Zeuthen from Café Nor is one of our most loyal partners. He runs a coffee farm in Nicaragua, Finca Jesper, located in Laguna Verde, near the border between Jinotega and Matagalpa, at an altitude of 1,400 meters. This area benefits from abundant rain and sunshine year-round, as well as a rich wildlife environment.

The coffee on the farm is grown almost exclusively under shade. The farm has water resources, which are also shared with the local community. The water used in processing is filtered and, thanks to gravity pumps, is reused to irrigate the coffee trees. The coffee pulp is composted and used as natural fertilizer.

In addition to their own coffee, they also collaborate with local farmers, who provide the majority of their specialty coffee. The goal is always to trade directly with the farmers to ensure that the financial benefits go to them and their families. The farmers receive technical assistance to improve coffee quality and ensure sustainable use of natural resources. Financial support is also provided through local microfinance institutions, and in special cases, directly from NOR.

Country	Nicaragua
Operations	Farm, Wet mill, Mercantile
Region	Jinotega
Altitude	1350 masl
Variety	Caturra, Catuai
Process	Wet Milled
Harvest Season	December - March
Collaboration Since	2013

Finca Jesper

Finca Jesper is both the name of the farm and the profile we use in most of our blends. The coffee grown here mainly consists of the Caturra and Catuai varieties and has a classic Central American flavor profile, characterized by intense body, deep chocolate notes, and a fresh acidity.

Projects with Café Nor

Café Nor and Amokka® have together invested heavily over the years to develop the facilities at Finca Jesper.

The farm has, with the help of our Impact Trade initiative, invested in solar and- photovoltaic panels to both heat water (for drying coffee, amongst other things) and generate electricity. The aim at the farm is to fully combat the use of diesel generators and be 100% renewable.

Blog posts

Christmas

Before the roast: coffee rehydration

How rehydrating green coffee before roasting became part of this year's gløgg-infused Amokka Christmas.

Coffee Without Deforestation

Every year, millions of hectares of forest are cleared to make way for agriculture. To address this, the EU has passed new rules to ensure that several major commodities, including coffee, can only...

Under the Canopy: Shade, Sun and Why Context Matters in Coffee

There is no single right way to grow coffee. The right approach depends on climate, variety, management and, crucially, the livelihoods of the people who run the farm. Labels like “shade-grown” can...

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