The story of Eudoro Guillen's coffee farms is one of perseverance and passion, rooted in the rich coffee-growing region of Dipilto, Nicaragua. Eudoro's father, who grew up in challenging times, started his entrepreneurial journey selling unrefined sugar. It wasn't until he was 15 that he could afford his first pair of shoes. His business acumen led him from cattle trading to coffee, and in 1965, he purchased El Recuerdo coffee farm in Dipilto. The family settled nearby in Ocotal, later acquiring two more farms: San José and Los Pirineos.
Eudoro's dedication has paid off spectacularly. In 2021, he secured two places in Nicaragua's prestigious Cup of Excellence competition. His Caturra from Los Pirineos won third place with an impressive score of 90.21, while a Catuai from San José took seventh place, scoring 89.71. Both these award-winning coffees were processed using carbonic maceration, a technique implemented by bridazul.
All three farms process their coffee at the San José wet mill, where coffee either passes through a standard washed process, where fruit gets removed and beans with mucilage are fermented overnight in open-air concrete tanks before being washed in the washing channel or in a more elaborate process, where beans with mucilage gets stored in closed plastic bags for 36 hours before being washed. Eudoro, conscious of environmental impact, has installed a water recycling system to address the issue of wastewater contamination from coffee processing. While they primarily produce washed coffee, they also offer carbonic maceration processes implemented by bridazul
