Nicaragua coffee is a type of coffee that is grown in the Central American country of Nicaragua. Nicaraguan coffee beans are known for their medium body, bright acidity, and complex flavor profile. They are typically grown at high altitudes, which contributes to their unique flavor characteristics.

Nicaraguan coffee is typically grown in the regions of Jinotega, Matagalpa, and Nueva Segovia, which are known for their ideal coffee growing conditions. The coffee is often shade-grown and cultivated using sustainable farming practices, which helps to protect the natural environment and support local communities.

Nicaraguan coffee is known for its bright, citrusy flavor profile, which is balanced by a smooth and creamy finish. The coffee has notes of chocolate, nuts, and caramel, as well as a slight floral aroma. It is often used to make medium roast coffee blends and is a popular choice for specialty coffee drinks.

Our Nicaragua coffee beans are grown in Clay Mineral soil at an altitude above 900m by Smallholder farmers from Molino Norte, Matagalpa, in Nicaragua. It is then washed, sorted, fermented for 12-14 hours then dried on raised beds, creating a unique bold flavor.

Our Nicaraguan coffee is a high-quality and flavorful coffee that is enjoyed by coffee lovers around the world. It is a great option for those who enjoy a bright and complex coffee with a smooth and creamy finish.

Certification/Grading: SHG/EP

Roast: Medium

Tasting Profile: Cocoa, floral and citrus tones.

Grower: Smallholder farmers from Molino Norte

Variety: Yellow and Red CAtuai, Catimor & Parainema

Region: Molino Norte, Matagalpa, Nicaragua

Altitude: 900-1590 M

Soil Type: Clay Minerals

Process: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds