Growing altitude: 1000 to 2000 m
Regions: Jinotega, Nuevo Segovia and Matagalpa
Variety: Caturra, Catuai, Hybridis H1 & H3, Marsellesa
Roast: Medium roast
Taste: Soft, acidic, but also caramel and chocolate
Nicaragua grows mostly Arabica (e.g. the Bourbon and Pacamara varieties). The best beans thrive in Jinotega, Nuevo Segovia and Matagalpa. The growing areas are usually located at an altitude of about 1,200 meters. Most of them are small farms, each run by a single family. Large machines as well as fertilizers and insecticides are often too expensive for the farmers. Coffee from Nicaragua is thus mostly an (involuntary) organic product.
The UCPCO (Unión Cooperativa Productores de Café Orgánico) also ensures that the coffee is always traded fairly and thus makes a significant contribution to securing the livelihood of the farmers.