Nicaragua washed Arabica SHG EP

walnut, slightly sweet, dark chocolate
Acidity
Rating:
40 % of 100
Flavor
Rating:
60 % of 100
SCA Score 82.00
Body
Rating:
60 % of 100
Spot: Vollers Hamburg
Quantity Available: 111 bags of 69kg
SKU
102282-350
More Information
Unit of Measure bags of 69kg
Status Spot
Warehouse Vollers Hamburg
Crop 21/22
Acidity 2.000000
Flavor 3.000000
Batch 102282
Process Washed
Grade SHG EP
SCA Score 82.000000
Body 3.000000

The Pan-American Highway North goes to Nicaragua’s central region, which in contrast to the volcano-lagoon-sprinkled flatlands of the Pacific, is characterized by its high-relief geography, like its numerous hills, mountains and highlands. The highway climbs from around Sebaco (470 meters above sea level) to the cool mountains of Matagalpa and Jinotega where cloud forests mix with coffee plantations. The road between Matagalpa and Jinotega ascends a serpentine mountain (up to 1,600 masl) normally covered by cool fog.

The Segovia plateau near the Coco River where the highest and oldest land in Nicaragua can be found is a region where fine coffee is cultivated. The river’s flow has created a long valley covered with quartz-like sands. Thick pine forests are making here Nicaragua’s natural and political border with Honduras.

This coffee is a mix from several smallholder and larger farms mostly found in the Jinotega region. After being processed at the washing station, these coffees are blended together to create a unique and continuous cup profile. The cup comes with the classic chocolate and nut flavors you find in Central America. It is therefore oftenly used as a basis for espresso.

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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