One of Central America’s biggest coffee producers, Nicaragua has a strong reputation for the quality of its Arabica beans.
While there are records of coffee farming in the country from the 19th century onwards, it is only during the 20th century, thanks to the initiatives of the government, that coffee became a major component of Nicaragua’s economy and exports. Like many Central and South American countries, Nicaragua offers ideal conditions to farm the beans: a rich soil, abundant rains and warm temperatures.
The country uses three ways to process coffee beans: the wet process where the coffee cherry is pulped and left to ferment with the bean still inside; the dry process where the bean is removed from the fruit and left to dry in the sun, and the honey process, which combines both, but without the fermenting.
Although there are regional variations depending on where the beans grow, Nicaragua’s coffee is particularly renowned for its well-balanced taste, a combination of sweetness and acidity.
Its finish depends on its roast, and we sell a full roast with just a little of the sharp Continental taste beginning to appear. This is a great coffee for those who like full-bodied medium strong roasts packed with flavours.
Grown at altitudes of 1,100 -1,400 meters above sea level
Harvested between October and March
Milled by washing
Has the aroma of caramel, chocolate and citrus
This coffee is also available in 250g valve bags.
Did you know our ordering system allows you to create your own blends? Order each component of the blend separately and than tell us what do do in the special information box. We can then blend it and if required grind it, saving you a potentially messy kitchen worktop
Blending tip: when deciding on a mixed roast blend it usually works better to have more of the milder roast, less of the stronger.
Blending tip: even the strongest roast can be mixed with a normal tasting blend – so long as you use very little. Start by trying one part in four.