Nicaraguan coffee production has been an important part of its history and economy. It is one of the main products in the country. The most suitable areas for coffee cultivation were the Department of Managua, Diriamba, San Marcos, Jinotepe, as well as the vicinity of the Department of Granada, Lake Nicaragua, the Department of Chontales and Nueva Segovia; Historically, the best coffee is produced in Matagalpa and Jinotega. Most of the coffee was grown in the Managua department, but the Matagalpa Department produced the best quality beans. The most convenient altitude for growing coffee is 800 meters above sea level.

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With a medium to smooth body and a distinct but light acidity, Nicaragua coffee reviews indicate that it offers rich but subtle aromas, balanced sweetness, with a bouquet of nuts that often have notes of vanilla.

Good Nicaraguan coffee has a light, fruity glow and will tend towards more toned characteristics, such as citrus and floral sensations, rather than lower tonal sensations, such as papaya/apricot and chocolate.

Nicaraguan coffees are characteristic of Central American coffees in general, although they are usually lighter in acidity than most other Central American coffees. Nicaraguan coffee is processed wet. Although not normally certified organic, most coffee trees are organically grown due to a lack of infrastructure and funding in the regions.

Nicaragua has some of the lowest growth rates in Central America, but most will qualify for High Grown, and Strictly High Grown is available.


The Bourbon varietal coffee plant grown in Nicaragua is known to produce coffee beans with various mild flavors, including vanilla, pear, chocolate, and pie crust. Uncommon varieties include:

  • Caturra;
  • Pacamara;
  • Maragogype;
  • Maracaturra;
  • Yellow and Red Catuai;
  • Catimor.

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

  • Esteli;
  • Madriz;
  • Managua / Granada.


The Nicaraguan coffee trade has gone through turbulent times since it began in the mid-1800s, enduring both large and short periods. In recent decades, Nicaragua's coffee trade has been affected by the civil war and hurricanes and the US bans on imports from Nicaragua during the Cold War.

Nicaraguan coffee is now beginning to return to its previous popularity. Nicaraguan coffees are graded or graded, depending on the altitude at which they are grown.

It is imported by importers of green coffee, who work with distributors and brokers in Central America to obtain unroasted green coffees in the United States and Canada in container quantities. Then separate the 132 lb. bags for wholesale from coffee roasting companies that use them in their own brands and blends.


Nicaragua is a prolific producer, with many different regions, varieties, and quality levels. To help the market and set standards, it is useful to look at different regions and what they are known for.


Jinotega is a well-respected coffee grown in Nicaragua and is the main coffee growing region in Nicaragua. Jinotega is a market name, derived from the word xinotencatl, which can mean either "the city of the elders" or "neighbors of Jinocuabos". Jinotega produces Caturra and Bourbon coffees, which grow between 1,100 and 1,700 meters.

Flor de Jinotega is cultivated by the Soppexcca cooperative with shade-raising practices under bananas and mangoes, although it is not Bird-Friendly or Shade-Grown certified. It is a well-rounded, deep coffee and sweet. Offered by Thanksgiving Coffee.


The capital Matagalpa gives the name of this region, which consists of many estates and cooperatives. The coffees here are usually Caturra and Bourbon and grow between 1,000 and 1,400 meters.


With top notes rich in fruit and hints of chocolate, Nicaragua Segovia has an almond-nougat jam. It is rarely available on the market and is cultivated between 1,000 and 1,400 meters.

A dark roast is recommended to highlight Caturra or Bourbon coffees from Nicaragua Segovia, which have a balanced richness. This is a beautiful gourmet coffee to enjoy throughout the day.


In Nicaragua, there is also a coffee plant that produces very large leaves and berries, as well as the largest coffee beans on the planet. They are known as Elephant Beans, and the variety is a spontaneous variation of the Arabica Typica. The plant grows best at altitudes between 2,000 and 2,500 feet above sea level.

First cultivated in Brazil, this mutant variety of this Arabica Typica plant now thrives in Nicaragua. Although the yield of Maragogype is not high, the berries are definitely.

Nicaraguan Maragogype Elephant Bean coffee is known for its fine body, bright acidity, refined balance, and clean taste. A medium steak is recommended and no more.

The Typica plant has a lower yield, but is said to produce a superior bean with a more concentrated flavor and therefore a better cup of brewed coffee, similar to Maragogype, as well as Pacamara variety. These fragrant, smooth, and balanced coffees are exceptional for cold-brewed coffee, which further reduces acidity and provides a refreshing and easy summer drink.

Nicaragua Pacamara is a coffee with large beans, which is a cross of the Pacas variety and the Maragogype variety.

Pacamara is relatively easy to grow, but harder to pulp and dry properly. The mill equipment must be recalibrated and special care must be taken during fermentation and washing, with increased rotations on the drying beds.


Nicaragua has a fairly well-established coffee trade and a steady supply is available in the market. Most specialty coffee cakes will carry a coffee from Nicaragua - we recommend that you find one that will roast it fresh and deliver it within a week of placing your order. Try to avoid brands available in grocery stores and distribution centers, such as Amazon, as these coffees are usually roasted weeks or months before they are finally delivered to you, losing much of their flavor in the process.