Nicaragua

With a medium to smooth body and a distinct but light acidity, Nicaragua coffee reviews indicate that it offers rich but subtle aromas, balanced sweetness, with a bouquet of nuts that often have notes of vanilla. Good Nicaraguan coffee has a light, fruity glow and will tend towards more toned characteristics, such as citrus and floral sensations, rather than lower tonal sensations, such as papaya/apricot and chocolate. Nicaraguan coffees are characteristic of Central American coffees in general, although they are usually lighter in acidity than most other Central American coffees. Nicaraguan coffee is processed wet. Although not normally certified organic, most coffee trees are organically grown due to a lack of infrastructure and funding in the regions. Nicaragua has some of the lowest growth rates in Central America, but most will qualify for High Grown, and Strictly High Grown is available. COFFEE PLANT VARIETIES The Bourbon varietal coffee plant grown in Nicaragua is known to produce coffee beans with various mild flavors, including vanilla, pear, chocolate, and pie crust. Uncommon varieties include: Caturra; Pacamara; Maragogype; Maracaturra; Yellow and Red Catuai; Catimor. Sharing a border with Costa Rica and Honduras, Nicaragua produces a range of coffees for the specialty coffee market as well as inferior coffees. Some of the most popular market names for Nicaraguan coffee are Segovia, and Matagalpa Jinotega. Less visible growing regions include: Esteli; Madriz; Managua / Granada. COFFEE EXPORTS The Nicaraguan coffee trade has gone through turbulent times since it began in the mid-1800s, enduring both large and short periods. In recent decades, Nicaragua's coffee trade has been affected by the civil war and hurricanes and the US bans on imports from Nicaragua during the Cold War. Nicaraguan coffee is now beginning to return to its previous popularity. Nicaraguan coffees are graded or graded, depending on the altitude at which they are grown. It is imported by importers of green coffee, who work with distributors and brokers in Central America to obtain unroasted green coffees in the United States and Canada in container quantities. Then separate the 132 lb. bags for wholesale from coffee roasting companies that use them in their own brands and blends. GROWING REGIONS Nicaragua is a prolific producer, with many different regions, varieties, and quality levels. To help the market and set standards, it is useful to look at different regions and what they are known for. JINOTEGA REGION Jinotega is a well-respected coffee grown in Nicaragua and is the main coffee growing region in Nicaragua. Jinotega is a market name, derived from the word xinotencatl, which can mean either "the city of the elders" or "neighbors of Jinocuabos". Jinotega produces Caturra and Bourbon coffees, which grow between 1,100 and 1,700 meters. Flor de Jinotega is cultivated by the Soppexcca cooperative with shade-raising practices under bananas and mangoes, although it is not Bird-Friendly or Shade-Grown certified. It is a well-rounded, deep coffee and sweet. Offered by Thanksgiving Coffee. MATAGALPA REGION The capital Matagalpa gives the name of this region, which consists of many estates and cooperatives. The coffees here are usually Caturra and Bourbon and grow between 1,000 and 1,400 meters. SEGOVIA REGION With top notes rich in fruit and hints of chocolate , Nicaragua Segovia has an almond-nougat jam. It is rarely available on the market and is cultivated between 1,000 and 1,400 meters. A dark roast is recommended to highlight Caturra or Bourbon coffees from Nicaragua Segovia, which have a balanced richness. This is a beautiful gourmet coffee to enjoy throughout the day. NICARAGUAN ELEPHANT BEANS In Nicaragua, there is also a coffee plant that produces very large leaves and berries, as well as the largest coffee beans on the planet. They are known as Elephant Beans, and the variety is a spontaneous variation of the Arabica Typica. The plant grows