Description

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
Country: Nicaragua
Region: Jinotega
Farm: Cooperative San Antonio de Sisle
Varietal: Catuai, Catimor, Bourbon
Process: Washed
Altitude: 1050 Meters
Grade: Specialty
Harvest: Current
Certification: Organic, Direct Trade
Cupping: Chocolate, Caramel, Almond notes, gentle acidity, sweet lime