Nicaragua – Xarisma

Nicaragua is the largest country in Central America by land area, but because of various political and climate disasters, such as the hurricane that devastated the country in 1998, its coffee production has not been able to flourish. Fortunately, it has begun to rebound, and its coffees are among the best at the Cup of Excellence, recognized by the international coffee community.

Coffees from the Nueva Segovia region are the most sought-after and coveted. This area has the perfect conditions for coffee plants to grow—shade, fertile volcanic soil, elevation, and organized coffee producers who pay close attention to the growing process. Most Nicaraguan coffee grows in the shade, and its producers are known for producing consistently clean coffees with fruity and floral notes. The Dipilto mountain range, where the Nueva Segovia region is located, borders Honduras and is surrounded by farming communities with nothing but a church, farms, and a few houses. Even so, several Cup of Excellence winners come from this area and its surroundings.

The beans are processed using the washed method, after the ripe, bright-red cherries have been carefully and thoroughly selected. Once fermented, they are washed and dried for about two weeks until they reach the optimal moisture level.

Nicaraguan coffees are known for their moderate intensity, with a smooth, medium body, bright citrus acidity, and notes of chocolate, vanilla, and caramel.

The recommended brewing methods for this coffee are a V60 pour-over, Chemex, or espresso.