Nicaragua may not be the most well known coffee producing country in Central America, but it has become one of the region’s most exciting speciality coffee origins. Known as the land of ‘los lagos y los volcanes’ (lakes and volcanos), Nicaragua has many unique coffee growing ‘pockets’ that are still relatively unknown. Many producers in the country are experimenting with new varieties and processing methods, making it a speciality origin to watch.
Many of Nicaragua’s coffee growers work through cooperatives and farmer associations that provide a wide array of services, resources and opportunities to improve quality. By focusing on speciality coffee production, these organisations help their members gain influence and import that allow them to continue investing in their farms, families, and communities. Alongside these cooperatives, larger family-run estates continue to invest in quality throughout the production process, from cultivation and harvesting through to processing.
Most coffees are carefully processed on the farm before being dried naturally on large patios under the sun, which helps to preserve their natural sweetness and character. This creates a smooth, balanced cup with notes of chocolate, roasted nuts, vanilla and bright citrus.