Led by sisters Ana and Martha Albir, the project is rooted in generations of farming heritage. Their family cultivates Caturra, Catuaí, Maracaturra, Javanica, and Pacamara across elevations reaching up to fifteen hundred meters. The decision to build their own dry mill emerged during years of economic instability, when cherry prices were low and producers struggled to maintain quality. Creating the mill allowed the family to take control of processing, ensure lot separation, and offer neighboring farmers a path toward stability and long-term value.

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Today, Cafetos de Segovia works with more than forty local producers. Farmers deliver freshly picked cherries to the mill each day during harvest, where they undergo careful sorting before being directed into washed, honey, natural, or anaerobic processes. Drying takes place on patios and raised beds to preserve clarity and structure. By maintaining strict quality controls, the mill ensures full traceability and consistent profiles that represent the character of Nueva Segovia.

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The resulting coffees express balanced acidity, rounded sweetness, and notes of cacao, citrus, florals, and tropical fruit. For the families who grow and process them, these coffees represent opportunity, resilience, and pride. Cafetos de Segovia continues to grow as a community hub, uniting producers under a shared commitment to quality and preserving the identity of Nueva Segovia. Its landscape of pines, cool winds, and red cherries reflects the enduring spirit of this mountainous coffee region proudly today.​

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