The Real Coffee Experts
Nicaragua Coffee
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The coffee plant varietal Bourbon which is grown in Nicaragua is known to produce coffee beans with various mild flavors including vanilla, pear, chocolate, and pie crust. The less common varietals include Caturra, Pacamara, Maragogype, Maracaturra, Yellow and Red Catuai and Catimor.

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A good Nicaraguan coffee displays a mild, fruity brightness and will tend toward higher-toned characteristics such as citrus and floral sensations rather than lower-toned sensations such as papaya/apricot and chocolate.
The coffees of Nicaragua are characteristic of Central American coffees in general, though typically milder in acidity than most other Central American coffees. Nicaragua coffee is wet processed(washed). While not typically Organic certified (though there are some certified on the market), most coffee trees are organically grown due to a lack of infrastructure and funds in the regions. Nicaragua has some of the lower growing elevations among the Central Americas, but most will qualify for High Grown, and Strictly High Grown (SHG) is available.
Coffee Plant Varietals of Nicaragua
The coffee plant varietal Bourbon which is grown in Nicaragua is known to produce coffee beans with various mild flavors including vanilla, pear, chocolate, and pie crust. The less common varietals include Caturra, Pacamara, Maragogype, Maracaturra, Yellow and Red Catuai and Catimor.
Sharing a border with Costa Rica and Honduras, Nicaragua produces a range of coffees for the specialty coffee market as well as lower grade coffees. Some of the most popular market names for Nicaraguan coffee are Segovia, Jinotega, and Matagalpa. Less prominent growing regions include:
• Esteli
• Madriz
• Managua / Granada

With a medium to smooth body and a mild yet distinct acidity, Nicaraguan coffees reviews indicate it provides rich yet subtle flavors, balanced sweetness, with a nutty bouquet that often exhibits notes of vanilla.
Growing Altitude: 1,100 – 1,600 meters above sea level
Arabica Variety: Bourbon, Caturra, Pacamara, Maragogype, Maracaturra, Cutaui, Catimor
Harvest Period: October – March
Milling Process: Honey / Natural / Washed, Sun-dried
Aroma: Sweet (caramel), Chocolate, Citrus
Flavor: Floral, Citrus (lemon), Chocolate
Body: Smooth
Acidity: Bright, Citric

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