Nicaragua Coffee Beans

Nicaragua is Central America's largest country by area and one of its more significant coffee producers, with the bulk of specialty production concentrated in the northern highlands. Jinotega and Matagalpa are the two most important departments for quality-focused growing: both sit at elevations between 1,000 and 1,600 metres, with a combination of volcanic soils, consistent rainfall, and shaded growing conditions under native tree canopy that produce coffees with good structure and clean cup profiles. The country's farming sector is predominantly smallholder in character, with many producers delivering cherry to centralised wet mills for processing, though larger estates with their own processing infrastructure also operate across both departments.

Nicaraguan specialty coffee tends toward the approachable, balanced end of the Central American spectrum: chocolate, caramel, stone fruit, and mild citrus acidity are characteristic, with a medium body that works well across filter and espresso. Bourbon, Caturra, and Catuai are the most widely grown varietals, though Nicaragua also has a history of experimental varietal work, particularly around farms in Jinotega that have trialled less common genetics including Maragogipe and Longberry types. Washed processing produces the cleanest and most structured expressions of the terroir; natural and honey lots are increasingly available from farms with the infrastructure to manage extended drying carefully. Any lots we are currently roasting will appear below.

Browse: Latin American coffees · Bourbon · Caturra · All single origins