Nicaragua

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Coffee introduced in the 1790s by Catholic Missionaries
Production is an important part of Nicaragua’s history and economy – being one of its principal products and accordingly used as a political focus and impacted by civil unrest and civil war
The main growing regions are Matagalpa, Jinotega, Esteli, Ocotal, San Juan de Rio Coco and Nueva Segovia
Most common varietals are Caturra, Bourbon, Maracatu, Margogype, Pacamara, Javanica, Catuai and Catimor
Harvest December-March
Tend to be wet processed and sun dried
Good Nicaraguans have a medium body with high citrus notes

Cup of Excellence Programme

The growing improvement in the quality of coffee coming out of Nicaragua is due to groups of pioneer farms that have the vision to cultivate better quality coffees. Programmess such as the Cup of Excellence and the creation of the Nicaraguan Specialty Coffee Association have also contributed.

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Nicaragua