Growing Altitude: 1,100 - 1,600 meters above sea level
Arabica Variety: Bourbon, Caturra, Pacamara, Maragogype, Maracaturra, Cutaui, Catimor
Harvest Period: October - March
Milling Process: Honey / Natural / Washed, Sun-dried
Aroma: Sweet (caramel), Chocolate, Citrus
Flavor: Floral, Citrus (lemon), Chocolate
Acidity: Bright, Citric
A good Nicaraguan coffee displays a mild, fruity brightness and will tend toward higher-toned characteristics such as citrus and floral sensations rather than lower-toned sensations such as papaya/apricot and chocolate. With a medium to smooth body and a distinct but mild acidity, Nicaraguan coffees provide rich yet subtle flavors, balanced sweetness, with a nutty bouquet that often exhibits notes of vanilla.
The coffees of Nicaragua are typically milder in acidity than most other Central American coffees and is wet processed (washed).
While not typically Organic certified (though there are some certified on the market), most coffee trees are organically grown due to a lack of infrastructure and funds in the regions.
Nicaragua has some of the lower growing elevations among the Central Americas, but most will qualify for High Grown, and Strictly High Grown (SHG) is available. Nicaragua coffee is grown on mountainside "fincas" (farms) at 1100 to 1700 meters above sea level
(that's 3,609 to 5,250 ft).
Some of the most popular market names for Nicaraguan coffee are Segovia, Jinotega, and Matagalpa. Less prominent growing regions include:
- Managua / Granada