Nicaraguan coffee refers to coffee beans grown and processed in Nicaragua, the fifth-largest coffee producer in Latin America. The best Nicaraguan coffee beans, including Maragogype, Bourbon, Pacamara, Caturra, Catuai, Typica, Maracaturra, and Catimor, represent high-quality Arabica varieties. Coffee in Nicaragua is primarily grown in the northern regions of Jinotega, Matagalpa, and Nueva Segovia, which together produce the majority of Nicaragua's coffee. Jinotega is Nicaragua's top coffee-producing region, contributing about 80% of the country's coffee. Dipilto, Las Segovias, and Estelí, sub-regions within Jinotega, are famous for producing high-quality coffee.
What is the Best Nicaraguan Coffee?
Colipse Nicaragua Jinotega is considered one of the best Nicaraguan coffees because of its compltex flavor profile, sustainable practices, and fair pay for farmers. It is sourced directly from The Cooperativa Multifuncional Family Coffee R.L. (COMULFAC) in Jinotega. COMULFAC is a coffee cooperative established in 2013 with help from the J&M Family. It is made up of small farms (4-100 acres) owned by smallholder families in communities like Datanli, Los Cipreces, Auturias, Monte Rey, Antioquia, and El Sacramento. The cooperative grows single-origin specialty coffee varietals like Caturra, Catuai, Bourbon, Catimor, and Maragogype (elephant beans) at high altitude, ranging from 800 to 1,500 meters. The coffee is fully washed and sun-dried on patios or with mechanical dryers. The harvest season runs from December to March, with exports starting in February and lasting until July. The cooperative's Organic and Fair Trade certified coffee ensures sustainable practices and fair pay for farmers.
What are the Characteristics of Nicaraguan Coffee Beans?
Nicaraguan coffee beans stand out due to their unique characteristics shaped by factors such as roast level, altitude, producer, region, processing method, varietals, and harvesting months. These factors contribute to the distinct flavor profiles of Nicaraguan coffee.
- ROAST LEVEL: Medium "City" Roast
- ALTITUDE: 980-1,400 masl
- PRODUCER: Cooperativa Multifuncional Family Coffee R.L. (COMULFAC)
- REGION: Jinotega
- PROCESS: Washed and Sun Dried
- VARIETALS: Caturra, Catuai, Bourbon, Catimor, and Marogogype
- HARVEST MONTHS: January - April
What is the History of Coffee in Nicaragua?
The history of coffee in Nicaragua began in the early 19th century. German immigrants brought coffee to Nicaragua in the 1850s, as it is not native to the country. Before 1900, coffee was a local crop in areas like Matagalpa and Jinotega, primarily for domestic use, with under 10% exported. Early growers faced challenges, including poor infrastructure, limited transportation, and restricted market access, hindering large-scale production.
Nicaragua used coffee exports in the 1960s to boost foreign exchange earnings. Land reforms and improved infrastructure fueled growth, supported by cooperatives and organizations like the Nicaraguan Institute of Agricultural Technology (INTA) established in the 1990s. INTA has supported the Nicaraguan coffee industry since 2000 by offering technical training, promoting sustainable practices, and developing pest-resistant coffee varieties. By 2011, Nicaragua became a significant producer in Central America's coffee sector, renowned for its high-quality Arabica beans and specialty coffee.
