There is no doubt that the Nicaraguan coffee has its good and bad times especially since it was initiated to the economy of the country. It is good to know that coffee was first introduced in Nicaragua in 1796. However, the official coffee trading started 50 years later. It is said that the Gold rush contributed to investment in trade and also travelers.
For many years, coffee has continued to be one of the main cash crops in Nicaragua. The coffee industry in Nicaragua received huge government support in the 20th century. However, keep in mind that it was the quantity and not quality. There have been several factors which have disrupted the coffee growing industry. There was a time when the imports were banned due to the cold war. Instead of giving up, the Nicaragua farmers embraced the hostility.
It is worth noting that there were more than ten of thousands of coffee farms by the late 20th century. Unlike in other countries, coffee beans in this country are based upon the altitude. Additionally, coffee buyers prefer partnering with brokers and distributors. These importers play a crucial role in importing coffee into the United States of America and Canada.
The Bestselling Nicaraguan Coffees Reviewed – August 2021
- Subtly complex medium-dark roast with chocolatey notes
- Three 12-ounce bags of whole bean coffee
- 100% Arabica coffee grown in Nicaragua
- Direct Trade, single-origin coffee
- Roasted and packed in the U.S.A.
- Satisfaction Guarantee: We’re proud of our products. If you aren’t satisfied, we’ll refund you for any reason within a year of purchase. 1-877-485-0385
- An Amazon brand
- Subtly complex medium-light roast with chocolatey notes
- One 12-ounce bag of ground coffee
- 100% Arabica coffee grown in Nicaragua
- Direct Trade, single-origin coffee
- Roasted and packed in the U.S.A.
- Shown as a serving suggestion
- Satisfaction Guarantee: We're proud of our products. If you aren't satisfied, we'll refund you for any reason within a year of purchase. 1-877-485-0385
- An Amazon brand
- Roasted and packed the same day. Fresh Coffee. The way coffee should be.
- Fair Trade USA Certified Whole Bean Coffee. Dark Roast.
- Excellent full body, well rounded coffee.
- 100% of profits go towards Orphan Care and Orphan Prevention. When you purchase Gobena Coffee you are making a difference in the lives of orphaned and vulnerable children around the world.
- Roasted using a Joper Small Batch Roaster. Joper Roasters are known for their cast iron roasting drum, which ensure that the coffee is roasted evenly and with no hotspots. Each batch of coffee is carefully roasted to bring out full flavor of the bean.
- Ingredients: 100% Organic Nicaraguan Coffee Beans
- Coffee K-Cup for Keurig Gourmet Single Cup Brewer; no messy grinding or clean up
- Airtight (unlike pods) to lock in freshness and flavor
- Brewing occurs inside the K-Cup so no flavor residue is left behind to spoil the next cup.
- Smooth flavor and the thickness of café-brewed coffee
- No mess or wasted pots of coffee
- Beans are for home/small batch roasting. Beans are green, raw, unroasted and must be roasted prior to brewing coffee. Do not grind prior to roasting. Recommended roast profile is medium (also known as city or regular) in order to highlight the delicate nuances of the bean.
- From our most recent harvest, premium Arabica unroasted green beans from the best Caturra micro-lots at our fourth generation family farm. Caturra is a natural mutation of Bourbon and is the benchmark Central American coffee from which all others are measured in the region. Well-known for its rich sweetness and gentle profile, it is a well-balanced, smooth coffee. Its sweetness is complimented by a distinctive citrus acidity and pleasant cacao notes.
- Specialty green coffee beans with 5 or less defects and no primary defects per 300 grams; moisture content between 11-12%.
- Strictly high grown under shade trees, harvested by hand, European prepared, fully washed and naturally dried.
- Produced sustainably with the highest standards for our fellow Nicaraguans and natural resources.
- Café Olé Organics Nicaraguan Coffee is a straight, dark roast blend that is sure to tempt your taste buds with its sultry flavor
- 100% Organic Arabica Coffee - dark roast
- With a balanced, mild acidity and smokiness, this medium‑bodied coffee is perfect for enjoying by itself or with your favorite gourmet cheeses, savory meets, or pastries
- 2.0 Compatible K-cups
- One - 12 count box per order (k-cups)
- Roasted lighter to bring out the natural flavors of the bean
- 100 Percent Pure High Grade Arabica Beans
- No preservatives, sugar, dairy, gluten, or fat
- Roasted in the USA
- Bags made in the USA
- Perfect pairing for your cigar. These beans were selected to have a strong flavor and clean finish so you can enjoy your coffee and cigar at the same time.
- Specialty Grade - These beans all meet the international standards of Specialty Grade meaning that you are drinking coffee in the top 5% of global coffees
- Small Batch Roasted - Every bean in this bag was roasted in a 10 lb batch by our roaster to ensure the very best in every bean.
- Bagged at Source - This bag was filled at the source to ensure that no unwanted beans made it into this standard setting product.
- Nicaragua's Coffee - We present the best of Nicaragua's coffees to show you the delicious tastes and craftsmanship of our country.
- Includes one 12-ounce bag of SongBird Coffee Nicaraguan Medium Roast coffee beans; certified USDA organic and bird-friendly
- Nicaraguan coffee beans comes from the Finca Los Pinos Corrales family coffee farm in Aranjuez, Nicaragua, which is a part of the Mesoamerican rainforest, a corridor that stretches from Panama to Belize
- A great breakfast coffee! Sweet without sugar, mellow without cream
- Certified "Bird-Friendly" by the Smithsonian Migratory Bird Center (SMBC)
- Each package sold benefits the American Birding Association's (ABA) programs which protect countless birds through community outreach and conservation
It is important to know that the highly preferred Nicaragua coffee is high grown. More than 95% of the coffee grown in this country is shade grown. It strictly meets all coffee specifications. Usually, the Nicaraguan coffee is grown at altitudes between 3600 and 5250 feet above sea level. The most common coffee in this region is the Arabica varieties.
Harvesting of Nicaragua coffee
In most cases, harvesting of coffee in Nicaragua takes place between October and March. This means that the best time to purchase coffee in Nicaragua is between January and June. The reason behind this is that it is shipped out.
Processing of Nicaragua coffee
Coffee processing is a big thing. You can agree with me that indeed processing is extremely important when it comes to determining how the coffee comes out as a finished product. There are different methods used in the processing of coffee in Nicaragua. In this section, we will discuss the most common processing methods employed in Nicaragua.
This method is widely used in Nicaragua. The mucilage in the coffee beans is removed with the use of friction and fermentation. The coffee beans are delivered to a wet mill after the ripe cherries have been picked. From there, the coffee beans are loaded into a pulping machine. In this process, the beans will be forced out of the cherry. It is in this stage where the beans are contained within the pulp of the cherry. These are popularly known as the mucilage.
Typically, the sticky mucilage is composed of natural sugars. It is also said that it contains a high amount of alcohols. Keep in mind that this contributes to the sweetness and overall flavor profile. After the beans have been pulped, they are then put into the fermentation tanks. The process takes about 24 hours. However, it depends on the temperatures. In the last couple of years, we have seen farmers experimenting with fermentation time. The main role of this is to develop different flavor profiles.
Coffee beans that take a long time to ferment take more time to absorb sugars. This result in a slightly sweeter flavor. However, some coffee experts are claiming that this can be a hard balance. The beans may become over fermented.
You might be wondering what the fermentation results are. The mucilage is broken down leaving the beans in their parchment. Afterwards, the beans are ready to be washed. It can either happen in clean tanks or in channels.
The coffee beans will feel gritty after they have been washed. Mostly, they are felt with hands. This means that they are ready to be dried. It is at this stage where the parchment beans are taken to drying tables. They sit on the drying table for at least 22 days. In here, they are gently turned. There is no doubt that slow drying time contributes greatly to the overall complexity of the cup.
This method is considered as the best processing method in Nicaragua. It is highly preferred simply because it produces bright and clean coffee beans.
Dry or natural processing
In the washed method, the coffee beans are removed quickly after harvesting. That is not the case with this coffee processing method. In this method, the fruits are picked when ripe. They are then allowed to dry completely before being hulled off. Originally, hulling was done by hands. In those times, people used mortar and pestle setup. We have witnessed positive progress on how this is done. Hulling in the modern world is done by machinery that can be finely calibrated. Besides being used in Nicaragua, natural coffee processing is one of the most popular methods in the world.
Similar to other coffee processing methods employed in Nicaragua, there is a fermentation that occurs during the processing. Usually, intentional populations of yeast will enter the fruit at the access. This will cause the sugar in the fruit to start metabolizing immediately. It is good to remember that this method can continue until the coffee is dried.
The fermentation process can be altered by several things that include ambient temperature and exposure to full sun or shade. Furthermore, this natural processing method is longer. The overall process of doing it is riskier when compared to the washed coffee. The coffee beans will not only take more space in the drying area but also it requires more attention. There are more chances of the coffee beans over fermenting. If that is not yet enough, this method is the oldest basic technique for preparing coffee.
This honey processing method can confuse first time consumers. The reason behind this is that there are numerous forms that can take the dependent of where the coffee originates. In other words, it is somehow a hybrid process that has no limited amount of limitation.
In this method, the fresh coffee cherries are de-pulped. However, the coffee beans are not allowed to dry without washing. Although some of the fruit is still there, the beans are not as much when compared to the natural process. Additionally, most of the cherry beans are gone. The sticky mucilage is very similar to honey. Actually, that is where the process gets its name. The main benefit of this method is that it uses water. This means that the beans will dry. The beans can also be physically removed during the milling process.
Nicaraguan coffee taste
The highly popular Nicaraguan coffee beans come with numerous similarities with the rest of Central America. The only difference with these coffee beans is that they are mild. The flavor of the Nicaraguan coffee varies simply because it is grown in every part of the country.
Most of the coffee beans which are grown in this country have a common flavor of smooth and medium body. They boast of bright mild acidity. These coffee beans are also coupled with the fruity and well defined shop. Besides the sweet notes of caramel, this coffee will provide chocolate like taste. Away from that, the coffee can also have a bittersweet and balanced flavor.
Why Nicaragua coffee is good
This coffee is not only wonderfully pleasant, but it also has a well-balanced flavor profile. All the coffee that originates from the Nicaragua region is high in quality besides having a good flavor. The good climate and top notch geography are some of the factors that are attributed to coffee success in Nicaragua.
You will have an easy time roasting Nicaraguan coffee at home. Farms from Nicaragua are known to deliver stable and middle beans. The middle beans can tolerate a lot. It is advisable to go for medium to dark roast. However, you should choose it depending on your likings. High minded coffee will be created by longer roasting. In short, this type of coffee will never disappoint if you are a great fan of Vienna and Fully City roast. It will be easy than ever before to make espresso at home.
Nicaraguan coffee is one of the best options for Americano. This type of coffee is also a perfect choice for cold brews. Brewing will reduce the acidic notes while at the same time delivering more quality in the overall flavor. Although there are several threats such as poor infrastructure and weather issues, the coffee industry in this country has continued to grow. Nicaragua remains a dominant player in the coffee world. Therefore, you will never feel thirsty if you love Nicaraguan coffee.
This is the right time to join people who have taken Nicaraguan coffee and left satisfied. From its tastes, flavor and the overall quality, you will like this type of coffee forever. Most of the coffee grown in Nicaragua is exported to the United States of America. Additionally, coffee beans in this country are grown organically.