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.