Los Bucaros is a blend of washed catuai and caturra coming from 3 different farms in Nueva Segovia: Agua Sarca, Las Hortensias and Los Pirineos respectively owned by Isacio Albir, Ana M. Albir and Eudoro Guillen.
The lot was made and processed in Ocotal at Cafetos de Segovia. It was called after a native tree from central America: Búcaro (purple coral tree), tall tree from the legume family that attracts hummingbirds, which pollinate its flowers.
Most of the coffee is delivered as wet parchment or cherries and 80% of the lots are washed. The drying is usually started on a patio, in the shade for 5-6 days and then in full sun. All patios are covered with black net so that the coffee is not laid directly on the floor. Shade drying is necessary as the sun hits hard at this lower altitude (less than 900masl). The naturals are moved every 3-4 hours and the coffee is piled during the hottest hours of the day.