Finca Campestre

A 'Beyond Organic' Farm

sustainable and responsible

Finca Campestre


Café Campestre and Finca Campestre aim to achieve a high level of integration in all aspects of our local business to provide fresh, high quality, sustainable and organic produce to our commercial and private customers from both our restaurant and our farm.

The restaurant menu changes constantly to utilise a greater range of local, in-season produce suitable for the climate and ecosystem of the island, whilst ensuring that our food remains wholesome and appetising. From this motivation we created our organic salad green business. We now not only supply our own restaurant but also several other restaurants and private customers with organic salad greens. We also provide clay oven baked breads, handmade pastas, herbs, spices and have an evolving retail range that includes local organic honey, local organic coffee, handmade organic ‘Nutella’ and other products of local and organic/sustainable origin.


The Farm experience


We offer a comfortable and unique experience for visitors who want to stay on the farm. There are three rooms available in a lovely house with fabulous views right in the middle of the farm. You can use the gardens or walk trails through the land, seeing at first hand how we work. We run courses from the farm too where you can learn skills related to food production. Please visit our Accommodation page for more information about staying on the farm, and our Courses page for course details.



For those food items we are unable to source locally, sustainably or organically, such as flour and oil, we either finding acceptable local alternatives or by learn how to produce the item ourselves. At the same time, we try to develop new markets for the produce which in turn will empower and motivate local producers, helping to bring about agricultural, employment and environmental change on Ometepe.

The farm also supplies fruits for use in our juices and smoothies, supplemented with locally-grown fruits which supports our local economy and forges greater ties to our local community.

We produce all our own fire wood sustainably and produce all our baked goods from this sustainable, and environmentally friendly fuel to save on the use of gas. We are stepping up production of our own organic free range meats. Presently all our eggs are sourced locally and largely organically/free range, but we intend to start egg production on our farm in late 2015. It is our long term mission to source all ingredients from within a 100km radius of Ometepe, to lessen as much as possible the negative environmental impact of imported produce.

Another important aspect of integrated solutions is that of waste management. The abundant organic waste generated by Café Campestre is part of our farm ecosystem, and will add to our ability to produce more of our own vegetables, meat and eggs.

The first part of this process is to use our organic waste more effectively by turning it into protein and fertiliser through vermiculture (the cultivation of worms). At the back of Café Campestre we are building a wormery where our organic waste and serviette paper will go. From this the worms will have a steady diet of high quality nutrients which they in turn convert into fertiliser in two forms: ‘worm tea’, the liquid which naturally seeps from the wormery and worm casts, the “soil” created by the worms as they digest the organic matter.

Since the worms reproduce abundantly we will create a considerable excess population. They are high in protein and nutrients and will contribute to the feed of our organic free range chickens in order to raise our own eggs and meat. The fertilisers produced by the worms will be used on our vegetable gardens.

By demonstrating working, practical, sustainable, healthy, profitable and competitive environmental solutions we hope to help develop an ‘in country’ market for organic sustainable goods, raise awareness about food and its role in protecting the environment and develop local employment and local food awareness.

We would like to encourage the proliferation of small, local, sustainable businesses providing high quality economical produce to their local communities instead of seeing our food chain manipulated, degraded and corrupted by agricultural corporations which only lower food quality, increase health issues, damage our environment, increase dependency, reduce employment and make money for shareholders predominantly outside of Nicaragua.