Nicaragua washed SHG EP Fancy Las Mimosas

light citric acidity, milk chocolate, mellow body, raisin
Acidity
Rating:
60 % of 100
Flavor
Rating:
60 % of 100
SCA Score 82.00
Body
Rating:
60 % of 100
Spot: Vollers Hamburg
Quantity Available: 4 bags of 69kg
SKU
102207.3-883
More Information
Unit of Measure bags of 69kg
Status Spot
Warehouse Vollers Hamburg
Acidity 3.000000
Flavor 3.000000
Batch 102207.3
Process Washed
Grade SHG EP
SCA Score 82.000000
Body 3.000000

In this large but thinly populated country, coffee production has suffered for a long time from devastating hurricanes and political and financial instability. Nevertheless, coffee is Nicaragua’s main export product. Producers are keen to develop their agricultural practices within an improving infrastructure to revive their reputation in the specialty coffee scene.

The northern region of Nueva Segovia consistently produces some of the country’s finest coffees of mainly the Caturra variety. This coffee region is located along with the volcano Momotombo, right at the shores of Xolotlán lake, opposite Nicaragua’s capital city of Managua.

Smallholder farmers produce this fine blend of coffee called Las Mimosas on their small land parcels of 1 to 5 hectares. The cup of this coffee comes with solid chocolate notes in combination with a slight citric acidity. It is a classic Central American cup that is an excellent basis for espresso and nutty filter coffees.

Nicaragua is a renowned coffee-producing country in Central America. Coffee from this thinly populated nation is of high quality and characteristic flavor. Based on its soil, diverse varieties, and changing microclimates, the country offers a surprising range of cup profiles.

In 1790, Catholic Missionaries – out of curiosity - first started growing coffee in Nicaragua. But it took another fifty years for coffee to become an economically relevant income pillar to the country. Between 1840 and 1940, Nicaragua’s coffee industry blossomed and grew its global market share substantially. Initially, the Government subsidized large farms but later started the institutionalization of cooperatives. First coops were formed only in the early 20th century.

In the past, coffee production has suffered from devastating political and financial instability. Although the coffee industry experienced several setbacks, coffee remained among the country’s primary export goods. Luckily, in the past 20 years, the situation has started to recover. Producers are now keen to develop their agricultural practices within an improving infrastructure to revive their reputation in the specialty coffee scene. Today, coffees from Nicaragua have a high level of traceability. The best known coffee-growing regions are the highlands of Jinotega and Matagalpa, and Nueva Segovia. As farmers are continuously improving their agricultural techniques, the quality of Nicaraguan coffee has been steadily increasing, suggesting great potential for the country’s future production.

 

CONTINENTCentral America
COFFEE REGIONSJinotega, Matagalpa, Nueva Segovia
COFFEE ALTITUDES1,000 – 1,700 masl.
VARIETIESCaturra, Bourbon, Maracaturra, Maragogype, Pacamara, Catuaí, & Catimor
HARVEST PERIODDec - Mar
COFFEE FARMSSmallholders and plantations
AVERAGE FARM SIZE0.5 – 5.5 ha
YEARLY PRODUCTION (IN 60KG BAGS)2.650.000
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