Coffee from Nicaragua
Nicaragua is the quiet middle of Central America: large farms at real altitude in Jinotega, Matagalpa and Nueva Segovia, and a cup that runs to chocolate, orange and gentle sweetness.
Farms here are bigger than in Guatemala or Honduras, which means more lots are farm-separated rather than co-op blended, and more producers can afford to experiment with process. That combination has made Nicaragua one of the more reliable places to find a well-made natural or honey at a sensible price.
The country carries unusual variety diversity for the region — Maracaturra, Pacamara, Java and Yellow Pacamara alongside the usual Caturra and Bourbon — largely because several estates kept experimental plots through the years when nobody was paying extra for them.
Expect milk chocolate, orange, red apple and a soft, syrupy body from the washed lots, and considerably more fruit from the naturals. It rarely shouts, and it is very hard to make it taste bad.
- Coffees in the catalogue
- 2
- Growing regions
- Jinotega, Esteli
- Varieties
- Bourbon, Catimor, Caturra, Typica, Various
- Processing
- Washed
- Altitude
- 1,050 m
- Common notes
- red grape, milk chocolate, syrupy sweetness, barley malt and hazelnut
- Price range
- $16.00 – $21.00
- Roasted by
- 2 roasters
2 Nicaragua coffees in the catalogue
- Nicaragua Tierra Madre — Kin-Kin Coffee. red grape, milk chocolate and syrupy sweetness. $21.00 / 340 g.
- Nicaragua Las Diosas — Just Coffee Cooperative. barley malt, hazelnut and tobacco. $16.00 / 340 g.