Nicaragua is one of those rare origins in the specialty coffee market. Recognized for its special beans with a very large screen, the coffee from Nicaragua is one that any coffee connoisseur needs to try.
Aroma- fragrant florally and burnt cocoa aroma rolls out in powerful layers. Acidity is low for a Central American coffee, with some mild biting on the sides of the tongue. Medium body with some faint lingering on the back of the palate. Nicaragua Maragogype has unmistakable spice and nuttiness flavor topped with soft milk chocolate notes.
It can be delivered Beans or Grinded (ibrik, espresso, filter or brew).
The coffees of Nicaragua are characteristic of Central American coffees in general, though typically milder in acidity than most other Central American coffees. Nicaragua coffee is wet processed (washed). While not typically Organic certified (though there are some certified on the market), most coffee trees are organically grown due to a lack of infrastructure and funds in the regions. Nicaragua has some of the lower growing elevations among the Central Americas, but most will qualify for High Grown, and Strictly High Grown (SHG) is available.
The coffee plant varietal Bourbon which is grown in Nicaragua is known to produce coffee beans with various mild flavors including vanilla, pear, chocolate, and pie crust. The less common varietals include Caturra, Pacamara, Maragogype, Maracaturra, Yellow and Red Catuai and Catimor.
Sharing a border with Costa Rica and Honduras, Nicaragua produces a range of coffees for the specialty coffee market as well as lower grade coffees. Some of the most popular market names for Nicaraguan coffee are Segovia, Jinotega, and Matagalpa. Less prominent growing regions include:
In Nicaragua, there is also a coffee plant that produces very large leaves and berries as well as the planet’s largest coffee beans. They are known as Maragogype Elephant Beans, and the cultivar is a spontaneous variation of Arabica Typica (Coffea arabica var. Typica). The plant grows best at elevations between 2,000 and 2,500 feet above sea level.
First grown in Brazil, this mutant variety of this Arabica Typica plant now thrives in Nicaragua. While the yield of Maragogype is not large, the beans certainly are.
Cupping Notes: Nicaraguan Maragogype Elephant Bean coffee is known for its fine body, exquisite balance, bright acidity, and clean taste. A medium roast is recommended and not more.
Brewing Tips: Nicaragua coffee has a complex and clear acidity, clean citrus and floral notes, pink lemonade, hibiscus, dark cocoa, caramel, and a red berry finish. It`s very good for brew coffee, and it`s notes are highlighted in a filter coffee like V60, Chemex, or Aeropress.