Speciality Coffee

Located in the center of Central America, Nicaragua has experienced a rapidly growing success in the specialty-coffee industry due to its diverse micro-climates, advances in cultivation, and a commitment to higher quality standards, producing well-balanced and complex flavor profiles. Nicaraguan coffees are quite distinct from other Central American beans. A typical Nicaraguan coffee is citrusy, bright and delicate – similar to some of the Ethiopian beans. Some of the Arabica varieties you can find include Bourbon, Caturra, Typica, Yellow and Red Catuai, Catimor, Maracaturra, Pacamara, and Maragogype.

The growing altitude ranges between 1,100 – 1,600 masl with a harvesting period starting in October and finishing in March. Our processing methods include honey, natural, and washed.


Our finest selection of Nicaraguan microlots are divided into four brands. El Real, El Volcan, Sacuanjoche, and La Union. Find out more about these amazing coffees below. 

El real

The coffees that make up El Real Series are an array of unique and extraordinary flavors exotic to the palate, a celebration of the best coffees produced in Nicaragua. Expect the unexpected and expect to be surprised!

El Volcan

Grown under unique climate conditions, the coffees that make up EL Volcan have a unique flavor profile composed of big bold flavors, juicy fruit notes, and an everlasting sweet finish.


Sacuanjoche coffees are distinguished by its floral and fruity notes. Floral notes include lavender, rose, hibiscus, elderflower, chamomile, cherry blossom, bergamot, and jasmine. Fruity notes include citrus, stone fruits, and tropical fruits.

La Union

Distinguished by a harmonious balance of sweetness, acidity, body, and finish. La Union coffees are coffees that have all the attributes present contributing to making the perfectly balanced cup.