Coffee production is Nicaragua's main product and is a major part of its economy and history. The coffee beans are harvested, washed and sun-dried.
By sharing a border with Honduras and Costa Rica, Nicaragua Coffee is predominantly made up of co-ops of multiple types of coffee varietals and coffee farms, creating a wide range of coffee beans for specialty markets.
Cultivars: Catuai, Caturram Maragogype, Catimore
Processing Method: Washed; patio dried
Region: Murra, Nueva Segovia
Harvest: October to March
Altitude: 950-1350 feet above sea level
Cupping Notes: Tropical fruit, herby, citrus
Aroma: sweet, floral, fruity, dry coco
Roaster’s cup notes-light-med mouth feel and effervescent. subtle sweet and nutty like brown sugar and almond. A good every day, all round coffee.
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