Nicaragua Single Origin


Nicaragua Coffee Beans creates an easy drinking, mildly acidic coffee with a clean aftertaste

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Our Nicaragua Coffee Beans creates an easy drinking, mildly acidic coffee with a clean aftertaste. As our only single origin bean we use for filter, Nicaragua rarely disappoints, however keep in mid it is not for everybody. This is the Reason for it being our Filter-Coffee-Cup-Bean, as filter doesn’t extract that mild acidity the Nicaraguan beans carry. Roasted as an American roast, just like stardust.

Nicaraguan coffee plants primarily consist of Arabica varieties, leading to an overall higher quality of beans coming from the regions. There are many coffee plant varietals found in the country including Bourbon, Caturra, Typica, Yellow and Red Catuai, Catimor, Maracaturra, Pacamara, and Maragogype.

Growing Altitude: 1,100 – 1,600 meters above sea level
Arabica Variety: Bourbon, Caturra, Pacamara, Maragogype, Maracaturra, Cutaui, Catimor
Harvest Period: October – March
Milling Process: Honey / Natural / Washed, Sun-dried
Aroma: Sweet (caramel), Chocolate, Citrus
Flavor: Floral, Citrus (lemon), Chocolate
Body: Smooth
Acidity: Bright, Citric

With a medium to smooth body and a distinct but mild acidity, Nicaragua Coffee Beans reviews indicate it provides rich yet subtle flavors, balanced sweetness, with a nutty bouquet that often exhibits notes of vanilla.

The coffee plant varietal Bourbon which is grown in Nicaragua is known to produce coffee beans with various mild flavors including vanilla, pear, chocolate, and pie crust. The less common varietals include

-Yellow and Red Catuai
Sharing a border with Costa Rica and Honduras, Nicaragua produces a range of coffees for the specialty coffee market as well as lower grade coffees. Some of the most popular market names for Nicaraguan coffee are Segovia, Jinotega, and Matagalpa. Less prominent growing regions include:

-Managua / Granada

The Nicaraguan coffee trade has gone through turbulent times since it began in the mid-1800s, enduring periods of both high and low demand.
In recent decades the Nicaraguan coffee trade has been hurt by civil war and hurricanes as well as the U.S. bans on Nicaraguan imports during the cold war.
Nicaraguan coffee is now beginning to make a comeback to its former popularity. The coffees of Nicaragua are classified, or graded, based upon the altitude at which they are grown.
It’s imported by green coffee importers, who partner with distributors and brokers in Central America to get unroasted green coffees into the United States and Canada in container-quantities (usually 45,000 lbs).
They then separate the 132-lb bags for wholesale to coffee roasting companies who use it in their own brands and blends.



Additional information


250g, 500g, 1kg