Nicaraguan Coffee

While Nicaragua isn’t one of the top 10 coffee-producing countries, you can usually find it as one of the top 15 countries. The country has a rocky coffee history, but Nicaragua coffee is here to stay, especially in a world where organic products like organic coffee are gaining more popularity.

Nicaraguan coffees are special because the country prides itself on a chemical-free, organic coffee production approach. Sometimes, it is a matter of bad infrastructure and farmers not wanting to spend money on chemical fertilizers. 

But mostly, Nicaragua coffee plants don't need chemical fertilizers because 95% of all coffees are shade-grown on nutrient-rich soil that's already perfect the way it is. While not all Nicaraguan coffee is certified organic, coffee drinkers can be sure that most coffees from Nicaragua are indeed organic, even if the label doesn't say so.

Before we look at what Nicaragua coffee tastes like and how to get the most out of it, let's look at the country's troubled history with coffee.

1790s: Catholic missionaries introduced coffee beans to Nicaragua. The first coffee plantations appeared.

The mid-1800s: Coffee production became more important for Nicaragua because the US started investing money into the country (thanks to the Gold Rush).

1870s: Nicaragua and other countries in Central America experienced a coffee boom. This led to large areas of land being cleared in the Western part of the country to create coffee plantations.

1879 and 1889: As starting a quality coffee plantation wasn't cheap, Subsidy Laws were introduced to give farmers with large properties a subsidy of US$0.05 per coffee tree. This encouraged more farmers to start coffee plantations.

1980s-1940s: The Nicaraguan coffee beans boom lasted for a few decades, but World War II and the lasting effects of the Great Depression eventually had a negative impact.

The mid-1900s: Besides worldwide problems, Nicaragua faced many challenges. Political instability, land reforms, and revolutions impacted coffee production and distribution. It didn't look good.

The 1980s: Nicaragua wanted the coffee industry to become more stable again and started by focusing on improving quality and processing methods. But then, this happened:

1985-1990: During the Cold War, the US ban on Nicaraguan goods, including coffee, was a big hit for Nicaragua. Fortunately, Europe was keen on Nicaragua coffee, which lessened the painful hit.

1990s: Nicaraguan specialty coffees gained popularity, encouraging additional coffee farmers to focus on producing high-quality coffee beans.

2000s so far: The world started to recognize the quality of Nicaragua coffee and its unique flavor profiles. Various coffee associations, cooperatives, and organizations were created to help farmers with everything from improving production methods, processing and access to the world market. 

The country still has to face many challenges, including local disruptions, natural disasters, and the threat of climate change. Yet, the future of Nicaragua's coffee now looks better than it did a few decades ago.

It is tempting to think that Nicaragua's coffee beans are the same as other Central American coffees, but that wouldn't be a fair comparison as each country has different specialties. 

While there are similarities, overall, Nicaragua coffee brands are milder than brands from neighboring countries. Even within the country, however, not all coffees taste the same, as Nicaragua has many microclimates. Even within a smaller region, flavors can vary because farmers use different coffee bean varieties and different processing methods.

When you look at dozens of Nicaragua's coffees, you'll find that most have a medium or smooth body with a bright acidity, some sweetness, and a clean finish. 

The aroma tends to be sweet, with hints of caramel and citrus. Once you taste a Nicaraguan coffee, you'll notice fruity (mainly stone fruits) and floral elements, often with hints of bitter cocoa and a certain nutty sweetness. Nicaraguan coffee fits the bill if you're looking for a bitter-sweet coffee.

Nicaraguan beans are taking well to all roasting levels, unlike more temperamental beans from other countries. However, you'll usually come across a medium roast or a dark roast because you'd otherwise end up with a very mild coffee (if that's what you want, that's perfect). 

A medium roast of Nicaraguan beans brings out their mild flavors without overpowering them. You'll get most of the subtle notes and a beautifully rounded body. Most are medium roasts.

A dark roast works well if you want to use the beans for espresso or espresso-based beverages. 

A note on Maragogype beans: While these are also fine as medium roasts, you shouldn’t roast them too dark. They tend to do better as a lighter roast.

Nueva Segovia

Altitude: 900-1700 meters above sea level

Varieties: Bourbon, Caturra, Catuai, Maracaturra

Flavor Notes: Nicaragua coffee beans from Nueva Segovia create a cup with a bright acidity, medium body, and notes of citrus, floral, and fruity flavors. Some also have chocolate and nutty undertones. Coffees from Nueva Segovia are very popular because they have unique flavor profiles.

Good to know: Nueva Segovia has been a consistent winner in the Cup of Excellence competition thanks to the region’s exceptional beans. Coffee tourism is popular and visitors can enjoy various coffee festivals throughout the year.

Matagalpa 

Altitude: 800-1600 masl

Varieties: Bourbon, Typica, Caturra, Catuai

Flavor Notes: Coffee farms in Matagalpa produce beans that result in a cup with a medium to full body and moderate acidity. They have a diverse flavor profile, including fruity, nutty, and chocolatey notes. Some coffees also have floral and spicy undertones.

Good to know: Matagalpa is the home of Nicaragua’s national coffee museum. If you’re a coffee lover visiting Nicaragua, that’s a must-see sight.

Madriz 

Altitude: 800-1600 masl

Varieties: Bourbon, Typica, Caturra, Catuai

Flavor Notes: Nicaraguan coffee brands from Madriz are similar to those from Matagalpa. They often have a medium to full body with balanced acidity and flavors, including fruitiness, chocolate, and nutty nuances.

Good to know: Many of the local farms are run by smallholders and use mainly traditional methods of coffee-producing and coffee-processing. Coffee is very important for the livelihood of families in Madriz. 

Jinotega

Altitude: 900-1700 masl

Varieties: Bourbon, Typica, Caturra, Catuai

Flavor Notes: Jinotega coffees usually have a bright acidity, medium body, and complex flavor profiles. They often have fruity and floral notes and hints of citrus and chocolate. Some also have spicy undertones.

Good to know: Jinotega is Nicaragua's most popular coffee-producing region. It had (and still has) incredible success with its coffees, mainly thanks to perfect growing conditions with nutrient-rich soil (volcanic soil) and a humid, tropical climate.

Nicaragua Coffee Varietals

Catuai

Catuai is a Caturra and Mundo Novo cross from Brazil. It is popular in Nicaragua because of its high productivity and compact size. These plants are easy to grow, relatively disease-resistant, and easy to harvest, which makes them a logical choice for farmers who value efficiency.

Caturra

Caturra is a productive dwarf mutation of Bourbon coffee beans. The plants are usually just about the size of a human, which makes the harvest of coffee cherries easy for hand-pickers. These plants are very adaptable and not very picky, making them perfect for various microclimates. 

Bourbon

You might already know Bourbon as one of the classics. Most coffee-producing countries have regions that grow Bourbon coffee beans, even though they need a little more care than some of the more modern mutations and hybrids. But all the care is worth it because Bourbon beans result in an excellent cup of coffee.

Maragogype

This Typica mutation, first discovered in Brazil, is popular in many countries because of its huge size (you'll often see them called "Elephant Beans"). These coffee trees aren't grown on many farms in Nicaragua, but when you come across some Nicaraguan Maragogype coffee, you'll be in for a treat, as these beans make a pretty delicious cup of coffee.

Maracaturra

This variety is a spontaneous cross between Maragogype and Caturra (this means the variety wasn't invented in a lab but happened naturally via cross-pollination). These beans combine the best of both parents: Citrusy notes and a refined flavor profile.

Pacamara 

Pacamara beans are originally from El Salvador, created as a Paca and Maragojipe hybrid. Growing this coffee is a bit more challenging because it's not as disease-resistant as other coffee plants, but it's a popular choice for farms with limited space.

Catimor

A Portuguese lab crossed Caturra and Timor beans to create Catimor. The result is a bean variety that's easy to grow, very productive, and resistant to coffee rust.

In Nicaragua, coffee processing methods vary by region, but the most common methods are washed, honey, and natural processing. Farmers have also recently experimented with newer processing methods, but these are often still experimental and uncommon.

During the washed process, coffee cherries are depulped and then fermented in water to remove the mucilage (the sticky, sweet layer around the bean). The beans are then washed and finally dried. Washed coffees are usually described as coffees with a clean, crisp flavor.

During the honey process, the mucilage is left on the bean during drying. This leads to a sweeter coffee.

The coffee cherries are dried as a whole during the natural process, and the bean is only extracted after drying. These types of coffee are usually fruity and comparably sweet.

Nicaragua coffee works well with all brewing methods. Still, considering that most Nicaraguan coffees are medium or dark roasts, you should try them as espresso or cold brew if you have the equipment.

Nicaragua coffee is delicious as a base for macchiatos, cappuccinos, lattes, and other espresso-based drinks. A cold brew, on the other hand, lets you experience the full depth of flavors in these beans while also reducing their acidity.

Important note: While no coffee should ever be brewed with boiling water, this is even more important for the best Nicaraguan coffee as it is naturally mild. Boiling water will destroy some of its natural notes. Let the water cool down a little after it has boiled. Your patience will be worth it.