At Finca Idealista in Matagalpa, Nicaragua, Benjamin Weiner approaches coffee as part of a living farm ecosystem. Weeds are managed by hand rather than with herbicides, beneficial fungi support biological pest control, coffee waste is composted and returned to the farm, and rainwater capture and natural filtration help protect local water resources. Viva Arancia extends this circular approach into processing: oranges grown on the farm, once harvested primarily for sale, are combined with whole coffee cherries of Pacas, Caturra and Catuai during a 148-hour carbonic maceration and double fermentation, transforming another farm crop into part of this extraordinary coffee.

Light roasting preserves the vibrant character created through this process. The cup opens with candied orange and juicy citrus, developing into tropical pineapple and delicate floral aromatics. As it cools, the profile becomes increasingly creamy and confectionary, revealing a crème caramel sweetness that balances its bright citrus acidity. Expressive, fruit-driven, and remarkably layered, Viva Arancia is a celebration of experimentation, circular farming, and the flavors that can emerge when coffee is treated as part of a diverse agricultural ecosystem.