Nicaraguan

Nicaragua is home to a unique coffee variety called 'Maracaturra', a hybrid of Maragogype and Caturra, known for its large bean size and complex flavor profile.

Nicaraguan coffee is known for its smooth, mild flavor with a balanced profile. Grown in the lush mountains of the country's northern regions, these beans benefit from ideal growing conditions, including rich volcanic soil and a perfect blend of sunshine and rainfall. Nicaraguan coffee often exhibits a delightful combination of chocolate and nut notes, complemented by a subtle fruitiness and a clean, crisp finish.

History

Coffee cultivation in Nicaragua dates back to the 1850s, introduced by German and Italian immigrants. Despite political turmoil and natural disasters, the coffee industry has persevered and flourished. In the 1980s, the Sandinista government nationalized many coffee farms, but privatization in the 1990s led to a resurgence in quality and production. Today, Nicaragua is recognized for producing high-quality specialty coffees, with a focus on sustainable and organic farming practices.

Nicaraguan

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Accidity:

Medium

Body:

Medium

Country:

Nicaragua

Climate:

Tropical with distinct wet and dry seasons, ideal for coffee cultivation

Cupping Score:

84.5

Region:

Matagalpa, Jinotega, and Nueva Segovia

Soil Type:

Volcanic loam rich in organic matter

Typical Altitude:

1000 - 1500m

Annual Production:

150,000 metric tons

Export Volume:

130,000 metric tons

Market Share:

Nicaragua accounts for approximately 1% of global coffee production

Local Coffee Customs

In Nicaragua, coffee is often served with traditional foods like gallo pinto (rice and beans) or rosquillas (corn biscuits). It's common for families to gather for afternoon coffee, a social tradition known as 'la merienda'.

Economic Impact

Coffee is Nicaragua's primary export crop, contributing significantly to the country's economy. It provides employment for over 300,000 people, primarily in rural areas, and plays a crucial role in rural development and poverty alleviation.

Awards

Cup of Excellence (2020)

Brewing Methods

Pour-over
French Press
Espresso

Certifications

Fair Trade
Rainforest Alliance

Common Varieties

Caturra
Bourbon
Catuai

Flavor Profile

Chocolate
Nuts
Citrus

Popular Brands & Roasters

Intelligentsia Coffee
Counter Culture Coffee
Café Las Flores

Tourism & Culture

Coffee enthusiasts can visit farms in the Matagalpa and Jinotega regions, where guided tours offer insights into cultivation, processing, and cupping. Many farms offer homestays, allowing visitors to immerse themselves in the local coffee culture.

Future Outlook

Nicaragua's coffee industry is focusing on improving quality and sustainability. There's a growing emphasis on specialty coffee production and direct trade relationships, which should lead to higher prices for farmers and better recognition in the global market.

Roast Recommendations

Medium
Medium-Dark

Sustainability Practices

Shade-grown cultivation
Organic farming methods

Traditional Preparation Methods

Café con leche
Pinolillo (coffee mixed with cocoa and corn)

Typical Harvest Season

November - March

Typical Processing Methods

Washed
Natural
Honey

Nicaragua is home to a unique coffee variety called 'Maracaturra', a hybrid of Maragogype and Caturra, known for its large bean size and complex flavor profile.