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Nicaragua

Flavours - Moderate cocoa powder body with fruity notes, rich dark chocolate and prune juice to finish off                                                      

Process - Washed Process

Roast Level -  Medium (Full City Roast)

Veriety - Bourbon, Catuai, Caturra

Producer - Cecocafen

Altitude - 1400m

Notes  - A great coffee for Espresso. Roasted  Medium.

About Nicaraguan Coffee

Nicaragua has been producing coffee for over 200 years, but a turbulent past almost destroyed the industry. Since 1990, after political stability resumed, Nicaragua’s coffee industry has flourished thanks to some well-placed family estates driving the sector forward. Much of the coffee is produced in the highlands of Jinotega and Matagalpa which each produce distinct and unique flavours. Common to all high grown Nicaraguan coffees is a well-balanced flavour, moderate levels of acidity, with sweetness and citrusy fruits. Varietals most common in Nicaragua include Bourbon and Caturra – well established classical varietals. Small holder producers are often organically producing coffee even if not officially certified as such. The cost on inputs in agriculture in Nicaragua are high. Thanks to the tropical rainforest nature of the country, many coffees are also Rain Forest Alliance certified – especially amongst the estate grown coffees. Almost all of coffee produced in Nicaragua is shade grown. The shade grown high altitude coffee produces a well-developed, dense hard bean.



SHG