With a medium to smooth body and a distinct but mild acidity, Nicaraguan coffees reviews indicate it provides rich yet subtle flavors, balanced sweetness, with a nutty bouquet that often exhibits notes of vanilla.

Growing Altitude: 1,100 – 1,600 meters above sea level
Arabica Variety: Bourbon, Caturra, Pacamara, Maragogype, Maracaturra, Cutaui, Catimor
Harvest Period: October – March
Milling Process: Honey / Natural / Washed, Sun-dried
Aroma: Sweet (caramel), Chocolate, Citrus
Flavor: Floral, Citrus (lemon), Chocolate
Body: Smooth
Acidity: Bright, Citric

TASTING NOTES

A good Nicaraguan coffee displays a mild, fruity brightness and will tend toward higher-toned characteristics such as citrus and floral sensations rather than lower-toned sensations such as papaya/apricot and chocolate.

The coffees of Nicaragua are characteristic of Central American coffees in general, though typically milder in acidity than most other Central American coffees. Nicaragua coffee is wet processed (washed). While not typically Organic certified (though there are some certified on the market), most coffee trees are organically grown due to a lack of infrastructure and funds in the regions.

Nicaragua has some of the lower growing elevations among the Central Americas, but most will qualify for High Grown, and Strictly High Grown (SHG) is available.

COFFEE PLANT VARIETALS

The coffee plant varietal Bourbon which is grown in Nicaragua is known to produce coffee beans with various mild flavors including vanilla, pear, chocolate, and pie crust. The less common varietals include

• Caturra
• Pacamara
• Maragogype
• Maracaturra
• Yellow and Red Catuai
• Catimor

Sharing a border with Costa Rica and Honduras, Nicaragua produces a range of coffees for the specialty coffee market as well as lower grade coffees. Some of the most popular market names for Nicaraguan coffee are Segovia, Jinotega, and Matagalpa. Less prominent growing regions include:

• Esteli
• Madriz
• Managua / Granada

COFFEE EXPORTS

The Nicaraguan coffee trade has gone through turbulent times since it began in the mid-1800s, enduring periods of both high and low demand. In recent decades the Nicaraguan coffee trade has been hurt by civil war and hurricanes as well as the U.S. bans on Nicaraguan imports during the cold war.

Nicaraguan coffee is now beginning to make a comeback to its former popularity. The coffees of Nicaragua are classified, or graded, based upon the altitude at which they are grown.

It’s imported by green coffee importers, who partner with distributors and brokers in Central America to get un-roasted green coffees into the United States and Canada in container-quantities (usually 45,000 lbs). They then separate the 132-lb bags for wholesale to coffee roasting companies who use it in their own brands and blends.

GROWING REGIONS

Nicaragua is a prolific producer, with many different regions, varietals and levels of quality. To help market and establish standards, it’s helpful to look at the different regions and what they’re known for.

JINOTEGA REGION

Jinotega is a well-respected coffee grown in Nicaragua, and is the primary coffee growing region in Nicaragua. Jinotega is a market name, derived from the word xinotencatl, which may either mean “city of old men” or “neighbors" of the Jinocuabos”. Jinotega produces Caturra and Bourbon coffees, which grow between 1,100 to 1,700 meters.

The Flor de Jinotega is grown by the Soppexcca cooperative with shade-growing practices under banana and mango trees, though not Bird-Friendly or Shade-Grown certified. It is a well rounded coffee, that is sweet and deep. Offered by Thanksgiving Coffee.

MATAGALPA REGION

The capital city of Matagalpa gives this region its name, which consists of many estates and cooperatives. Coffees here are typically the Caturra and Bourbon variety, and grow between 1,000 and 1,400 meters.

SEGOVIA REGION

With rich with fruity topnotes and hints of chocolate, Nicaragua Segovia (sometimes “Nueva Segovia”) has an almond-nougat sweetness. It is rarely available on the market, and is grown between 1,000 and 1,400 meters.

A Medium-Dark Roast is recommended to highlight Nicaragua Segovia’s Caturra or Bourbon coffees, which have a balanced richness. This is a nice gourmet coffee for sipping throughout the day.