Irwin Sr. and one of the farm foreman next to an oversized Maragogype tree., (Nicaragua 2006)

Nicaraguan coffees from the Segovia, Jinotega, Ocotal and Matagalpa regions are nice balanced cups. They often possess interesting cup character along with body and balance, outperforming many other balanced Central American and South American high-grown coffees in the cup. Nicaragua coffees have a wide range of flavor attributes: Some cup like Mexican coffees from Oaxaca, others like Guatemala. Some are citrusy and bright, such as the coffees of Dipilto in Nueva Segovia department. For me, Jinotega and Matagalpa coffees can demonstrate their remarkable versatility in a wide range of roasts, from light City roast through Full City and into the Vienna range. The botanical cultivars utilized are traditional: Typica, some Bourbon and Maragogype dominate, along with Caturra and Paca. There is some of the dreaded Catimor varietal, but many farms have removed it after the “catimor craze” 10-20 years ago. Good Nicaraguan coffees are considered a “classic” cup: great body, clean flavor, and balance. They are unique among Centrals in the fact that the highest grown (SHG grade: Strictly High Grown) do not develop the pronounced and sharp acidity of other Centrals. In season, we offer some new “exotic” cultivar coffees too, a Pacamara Peaberry , a longberry “Java” cultivar, and the large bean Maragogype. Pulp Natural process is also a variation that gives the cup great body and a slightly rustic fruited layer.

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