NICARAGUA

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.

Other good coffees come from Segovia. They are not as well know but brew good coffee that is smooth, full body, and balance. The Nicaraguan flavor profile varies. You will find some cups that taste like Mexican Oaxaca coffee. Segovia coffee is a bit different with an almost citrus like brightness in the flavor.

When roasting Nicaraguan coffee, choose the roast based on the bean. Jinotega and Matagalpa are best in the medium roast range from the class Full City to a Vienna Roast. Any higher brings out a harsh acidic and burnt bean taste.

For the wild coffee lover the exotic cultivars coming out of Nicaragua. I would suggest the longberry Java Cultivar or the Pacamara Peaberry. Some Nicaragua coffee growers use a Pulp Natural process and is a variation that gives the cup great body and a slightly rustic fruited layer.

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

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