The Land and Its Legacy
Nicaragua’s story in coffee is one of quiet persistence. The first trees arrived in the mid-1800s, flourishing along misty highlands and fertile valleys. Despite wars, storms, and shifting economies, the country has preserved its devotion to the bean.
From Matagalpa, Jinotega, and Nueva Segovia, the land rises in green waves under cool air and cloud-filtered sun. Here, small producers harvest coffee by hand, guided by both heritage and hope — a testament to resilience that speaks softly, like the hills themselves.
The Coffee Journey
Varieties and Altitude
Nicaraguan farms rest between 1,000 and 1,700 meters, nurtured by volcanic soil and ample rainfall. Common varieties include Caturra, Catuai, Bourbon, and Maragogype, each thriving under different altitudes and microclimates.
Maragogype, the “elephant bean,” stands out for its large size and delicate flavor. Combined with the balanced character of local Bourbon, it gives Nicaragua’s coffee a voice both subtle and strong.
Processing and Craft
Traditionally fully washed, Nicaraguan coffee is processed with meticulous care. Cherries are handpicked, depulped, fermented, and washed before drying in the mountain breeze. Natural and honey methods have also emerged, adding fruit tones to the country’s gentle sweetness.
Farmers often work through cooperatives, pooling resources for mills and education. Their focus is sustainability — not only of the environment but of community — ensuring that every harvest strengthens both soil and soul.
Cup Profile and Character
Nicaragua’s coffees offer smooth body, soft acidity, and round sweetness. Typical notes include caramel, almond, citrus, and mild fruit, with occasional cocoa undertones. The best lots are calm yet confident, revealing complexity without aggression.
It is coffee that feels like conversation — steady, patient, and kind — a whisper that invites you to slow down and listen.
Reflections — The Spirit Behind the Bean
Nicaragua’s farmers embody quiet strength. They live close to their trees, measuring time by the rhythm of the rains and the color of ripening cherries. Their humility and perseverance give Nicaraguan coffee its soul.
To drink it is to hear the hush of the highlands — a soft, grounded sound that lingers long after the cup is empty.
