Nicaragua Coffee Beans

Nicaragua is Central America's largest country by area, and most of its specialty coffee comes from the northern highlands. Jinotega and Matagalpa are the two departments that matter for quality: both sit between 1,000 and 1,600 metres, with volcanic soil, steady rainfall and native tree canopy shading the plants, which adds up to good structure and a clean cup. Most farms are smallholdings, delivering cherry to centralised wet mills, though some larger estates process their own coffee too.

The cup tends toward approachable and balanced rather than intense: chocolate, caramel, stone fruit, mild citrus acidity, a medium body that works across filter and espresso alike. Bourbon, Caturra and Catuai are the varietals you'll see most, though some farms in Jinotega have experimented with rarer genetics, including Maragogipe and Longberry types. Washed processing gives the cleanest, most structured version of the terroir. Natural and honey lots are turning up more often now, from farms set up to manage the longer drying time. When we have Nicaraguan lots in stock, you'll find them below.

Browse: Latin American coffees · Bourbon · Caturra · All single origins