Cafetos de Segovia, established in 2015 by sisters Ana and Martha Albir Sotomayor, represents the third generation of a family deeply rooted in coffee farming in Nicaragua. Their mission was to process and export high-quality coffee from their farms and other local estates. Today, the cooperative boasts over 40 seasonal workers, including 19 women from the Mozonte region, and employs eight permanent staff members.

Annually, Cafetos de Segovia exports 6,000 quintals of coffee (approximately 272,500 kilograms). The main office is located at Km 231, Carretera Ocotal - Jalapa, 300 meters north of Ramamesa, Mozonte, Nueva Segovia, Nicaragua. The cooperative includes Finca Agua Sarca, Finca El Naranjal, and Finca Santa Helena.

The cooperative provides its members with technical assistance, continuous quality improvement training, and financial support for farm enhancements and harvest estimates. They hold HACCP certification under the Nicaraguan Institute for Agricultural Protection and Health (IPSA), ensuring the highest standards of sanitary and phytosanitary measures.

Los Volcancitos farm is named after its location in an area known as Los Volcancitos. Owned by Mario Gomez since 2000 through purchase, the farm is situated in the Los Arados community, Los Volcancitos sector of Mosonte, Nueva Segovia. It spans 3 hectares with an average yield of 10 quintals of coffee per hectare. The farm sits at an altitude of 1750 meters and cultivates Caturra, Red Catuai, Yellow Catuai, and Maracaturra varieties on sandy loam soils. The harvest season extends from January to April. Los Volcancitos employs one permanent worker and hires twelve additional workers during the harvest and processing periods.

The Los Volcancitos lot is cultivated at altitudes between 1600 and 1650 meters on a 3-hectare plot. The farm uses eco-friendly practices, providing shade with forest species, fruit trees, and bananas. Low-intensity pesticides (green labels), organic fertilizers, and synthetic fertilizers are utilized. Regular pruning and shade management improve plant health, and only ripe cherries are manually harvested.