Coffee's Role in Nicaragua

Nicaragua is famously known as the “land of lakes and volcanoes”. Located in the heart of Central America, this country has it all: amazing coastal plains, majestic mountains, and an impressive amount of water—which includes the largest body of fresh water in the region.

It’s believed that coffee first came to Nicaragua in the 1800s, and since then has become the country’s most important crop. Its economic, social, and environmental impact has been incremental, and over 40,000 families are involved in some aspect of coffee production—a proud tradition that has been passed along for generations now.

Regions & Cup Profile

Most of the coffee grown in Nicaragua is concentrated in Jinotega, Matagalpa and Nueva Segovia—all in the north central region of the country. This coffee is mostly shade-grown Arabica, and can be distinguished by its medium body, crisp flavor, and exceptional balance. The flavor profiles can vary from citrusy and bright to rustic and fruity.

Harvest Period

October – March

Annual Productivity

2.3 million bags

Genetic Varieties

Bourbon, Caturra, Pacamara, Maragogype, Maracaturra, Catuai and Catimor

Growing Regions

Jinotega, Matagalpa, Nueva Segovia, Madriz