Norfolk Coffee Co - Bethania

A bold, modern Nicaraguan coffee — naturally processed, intensely flavoured, and beautifully refined

This is where tradition meets innovation.

The Bethania coffee from Norfolk Coffee Company is produced by Martha Albir & Ana Albir, third-generation growers pushing Nicaraguan coffee into exciting new territory.

Grown in Nueva Segovia, one of Nicaragua’s most respected coffee regions, this is a natural anaerobic coffee — a process that transforms the flavour profile into something deeper, sweeter, and more expressive.

Roasted light to medium, it captures everything you want from modern speciality coffee: clarity, sweetness, and complexity — without losing balance.

This is not everyday coffee.
This is coffee with intent.

Key Coffee Details

• Origin: Nueva Segovia, Nicaragua
• Farm: Finca Bethania
• Producers: Martha & Ana Albir
• Altitude: 1,250 – 1,500 MASL
• Varietal: Java
• Process: Natural Anaerobic
• Roast: Light / Medium

In the Cup

Expect a coffee that is:

• Smooth and naturally sweet
• Full of layered, expressive flavour
• Rich, rounded, and vibrant

This is a coffee that changes depending on how you brew it — equally impressive as a V60 or stovetop, offering different expressions of the same exceptional beans.

About the Farm & Process

Finca Bethania, founded in 1991, sits in the heart of Nueva Segovia and spans 42 hectares of carefully cultivated coffee.

The Albir family’s history in the region stretches back to the 1930s, combining decades of experience with a clear drive to innovate.

Their approach is rooted in sustainability:

• Water used in processing is recycled and returned clean
• Natural forest and wildlife are actively preserved
• Farming practices prioritise long-term environmental health

The processing is where this coffee truly stands apart:

• Ripe Java cherries hand-picked in cool morning conditions
• Delivered the same day to maintain maximum sugar integrity
• Anaerobically fermented in sealed tanks for 48–72 hours
• Carefully monitored with pH checks twice daily

Drying is slow and controlled:

• Initial shade drying (5–6 days) to stabilise the fruit
• Followed by full sun drying until optimal moisture (10–11%)
• Total drying time: 20–25 days
• Finished with 30 days resting to stabilise quality

Every stage is deliberate — resulting in a coffee that is precise, clean, and full of character.

Why We Stock It

This is exactly the kind of coffee we look for.

We stock Bethania because:

• It represents modern, progressive coffee production
• It delivers flavour that stands out from the crowd
• It has a clear story — producer, process, provenance

It’s coffee for customers who want something better than standard.

Perfect Pairings

• Dark chocolate or cocoa-rich desserts
• Fruit-led pastries and cakes
• Almond-based biscuits
• Washed-rind cheeses for contrast

Ideal Uses

• V60 / pour-over (to highlight clarity and complexity)
• Stovetop espresso
• Filter coffee
• Adventurous espresso drinkers