For over 200 years Nicaragua has been producing coffee, but a turbulent past almost destroyed the industry. Nicaragua's coffee industry grew when political stability was restored in 1990, and benefited from a few well-established family estates that drove the sector forward. The highlands of Jinotega and Matagalpa produce most of these coffees, each one having its distinctive flavour. Common to all high-grown Nicaraguan coffees is a well-balanced flavour, moderate levels of acidity, with sweetness and citrusy fruits. Varietals most common in Nicaragua include Bourbon and Caturra – well-established classical varietals. Despite not officially being certified as such, farmers are often producing coffee on an organic basis. In Nicaragua, the price of inputs for agriculture is much higher. Several coffees are also certified by the Rain Forest Alliance, in particular among the estate-grown coffees, due to the tropical rainforest character of the country. In Nicaragua, most of the coffee is grown in shade. Well-developed and dense hard beans are produced by the shade-grown high-altitude coffee.
Altitude:1500 - 1950 masl
Tasting Notes: Rich Caramel, Pomegranate and Strawberry.