This Nicaraguan coffee is very smooth and because it has low acidity, it’s easy on the stomach too. Nicaraguan coffees are quite distinct from other Central American beans. A typical Nicaraguan coffee has a citrus, bright and delicate – similar to some of the Ethiopian beans. In the last year, Nicaragua produced about 2.1 million 60 kg bags of green coffee. This is just 1.4% of the world’s coffee production. Most is grown in the Jinotega, Matagalpa, and Nueva Segovia regions in the north of the country.
Continent: Central America
Farm: Cooperative San Antonio de Sisle
Varietal: Catuai, Catimor, Bourbon
Altitude: 1050 Meters
Certification: Organic, Direct Trade
Cupping: Chocolate, Caramel, Almond notes, gentle acidity, sweet lime