Nicaraguan Coffee

NICARAGUA

PROCESSING: Traditionally washed, though in recent years natural and honey-processed microlots have garnered many Cup of Excellence awards.

HARVEST PERIOD: December – April

ARRIVAL PERIOD: April-June

ANNUAL COFFEE PRODUCTION: 1.2 – 2.5 million bags

​Varietals

Jinotega

Jinotega is situated in the north of Nicaragua, in the central mountain chain called “Isabelia”. This is one of the most highly situated regions in Nicaragua. The climate is subtropical and very humid, often cloudy and the landscape is lush and green. This region produces 65% of the total coffee production of Nicaragua.

Matagalpa

Situated in the north-central mountains, Matagalpa produces some of Nicaragua’s most desired coffee. This region is known for large beans, crisp acidity, and elegant flavor profile.

Nueva Segovia

Nueva Segovia is situated near the Nicaraguan border with Honduras and produces coffees generally grown above 1,300 meters. Floral and citrus notes are common with the best Nueva Segovia coffees.