Some of Nicaragua’s finest coffee producers left for Miami during the political instability of the late 1970s. Coffee production has recovered somewhat but the country is still dealing with the legacy and aftermath of political and economic reforms.

Most Nicaraguan coffee is used for blends. There are a few notable coffees and they come from the Matagalpa, Jinotega and Nuevo Segovia regions.  The best Nicaraguan coffees are classified as Central Estrictamente Altura. These coffees are known for their fragrance and acidity.

For those who love Fair Trade coffee, you should look for Proodecoop Goup sold at specialty coffee shops. Proodecoop is a single origin coffee that produces very high coffees with strict adherence to Fair Trade schemes. The Proodecoop group of cooperatives has about 2,500 growers and families.

Coffee Profile

FLAVOR: Known for its fragrance, most beans are known for blends

ROASTS: Any type and style will work as Brazil grows many varieties of bean.

ACIDITY: 5-7

BALANCE:  6

BODY: 3