Nicaragua

Nicaraguan coffee is emerging as a premium Central American origin, offering smooth, balanced cups with excellent sweetness and complexity. Grown primarily in northern mountain regions like Jinotega, Matagalpa, and Nueva Segovia, Nicaraguan coffee thrives at high altitudes with cool temperatures, volcanic soil, and shade-grown conditions that promote slow cherry maturation and flavor development. The country produces primarily Arabica varieties, with most beans being wet-processed to enhance clarity and brightness.

Nicaraguan coffee typically features a medium body with moderate, pleasant acidity and a notably smooth, clean cup profile. Flavor notes commonly include chocolate, caramel, vanilla, and nuts, often accompanied by subtle fruity sweetness like orange, apple, or stone fruit, with some regions producing beans with floral or honey-like characteristics.