SACACLI was founded by 31 associates, six women among them, on November 5, 1994, in Sacacli, San Rafael del Norte, Jinotega. Currently, the cooperative has 500 members.
The cooperative began its operations in the coffee sector in 2008 with the help of 22 members in the municipality of Pantasma. By the 2017-2018 harvest, they had members and Fairtrade and Organic-certified farms.
SACACLi offers high-quality products under regulations that guarantee the protection of soil, environment, and communities. They are committed to continuous monitoring and always looking for improvement in the quality of their production chains under traceability systems with shared responsibilities between the producer, the organization, and their commercial clients.
Currently, the cooperative supports small and medium producers with services like savings, credit, supply, training, coffee marketing, and technical assistance.
In 2021, Sacacli obtained the Regenerative Organic Certification® seal at the Bronze level. However, they continued to seek ways to improve their practices through soil analysis, carbon footprint capture projects, and forest and bird inventories. After the 2022 audit, they reached the Silver level, with 51 associates already certified as Organic and 18 in the process.
They hope to see further progress in the 2023 audit results, and their goal is to reach the Gold level in the coming years.
Maragogype is an exceptional and uncommon coffee variety. Yet, growing it presents some unique challenges, as this variety is more susceptible to rust, pests, and diseases and demands a high level of attention and care.
The beans themselves have a lower density, which hides their true potential. Gentle handling and thoughtful roasting are necessary to unlock its delicate floral notes.
At SACACLI, the skilled farmers take excellent care of their unique Maragogype coffee trees. Each cherry is meticulously selected and processed with great attention.
A Few Roasting Tips from Our Team
To account for the large screen size and lower density of the Maragogype, we use about a 15% smaller batch size in the sample roaster and opt for a lower charge temperature. Roast this too quickly or apply too much heat, and it will come out spicy and smoky. Inversely, if you don't give it enough time in the drum post-first crack, it will taste grassy with minimal sweetness. Applying less heat over a longer duration is a general guideline that works well for us.
When roasting a new variety or processing method, it's important to try different approaches and cup the sample multiple times, preferably with a buddy, to bounce ideas off and get more feedback. The extra time and effort are well worth it to experience the true nature of this unique (iconic?) variety.