Nicaragua possesses the ideal conditions for growing coffee. The high altitudes, volcanic soil, tropical climate, and unique biodiversity found in this Central American country all contribute to the production of Arabica coffee, most commonly of the Bourbon variety.
Coffee farms tend to be small operations, but they come together in cooperatives where they share resources and work together to export larger quantities to international markets.
What Makes Nicaraguan Coffee Special?
Coffee beans from Nicaragua are special because of the unique conditions in which they are grown:
- Volcanic soil: Nicaragua has nutrient-rich, volcanic soil due to the mountain ranges in the area. This soil helps shape some of the natural flavors and characteristics of Nicaraguan coffee.
- High altitude: When coffee is grown at high altitudes, the coffee cherries mature more slowly, developing better flavor in the process.
- Shade-grown and organic: Using organic and regenerative practices means there are no harmful chemicals used during coffee production. Instead, natural products and practices are used to produce clean coffee with more nuanced flavors.
Flavor Profile and Tasting Notes of Nicaraguan Coffee
The natural flavor of coffee is heavily influenced by origin. In Nicaragua, there are subtle differences based on the growing region. In general, this is what you can expect the best coffee from Nicaragua:
- Profile: Smooth and balanced with a clean finish
- Tasting notes: Honey, chocolate, caramel
- Body: Medium to full body with a clean, smooth cup
- Process: Washed
Sourcing and Origin of Nicaraguan Coffee
At Mayorga, we source our Nicaraguan coffee from the 25 de Marzo Cooperative located in San Juan del Rio Coco. We have a direct relationship with the coffee producers, and by cutting out the middleman, we are able to provide coffee that is fully traceable and consistent.
The 105 producers who make up the 25 de Marzo Cooperative are certified organic and use regenerative farming practices that help keep the land and the farming community healthy and strong. The coffee harvest in this region occurs between the months of November and February and yields specialty-grade, Arabica coffee beans that are naturally sweet and balanced.
Why Choose Our Nicaraguan Coffee
Mayorga is committed to maintaining long-term, direct relationships with all of our partner producers. This helps us ensure that our goal of empowering farmers and consumers while protecting the environment is met.
All of our coffee is organic, grown using regenerative practices, and lab tested for mold and mycotoxins to give you the cleanest cup. Our coffee is then roasted in-house, based on demand, to maintain quality and freshness.
Best Brewing Methods for Nicaraguan Coffee
Mayorga’s Nicaragua 25 De Marzo single-origin coffee is a versatile medium roast that can be brewed using any method.
Some of the most popular methods include:
- French press
- Cold brew
- Pour-over
- Drip
- Espresso
Comparing Nicaraguan Coffee with Other Origins
Nicaraguan coffee is very approachable and can be enjoyed by beginners and seasoned coffee lovers. Its balanced acidity and medium body make it a smooth, easy cup.
