Nicaraguan coffee producing area, Nicaraguan coffee cultivation

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Nicaraguan coffee, which is mainly produced in the central and northern parts of the country, is characterized by shade planting and coffee beans are washed and dried in the sun. Generally speaking, Nicaraguan coffee is less distinctive, so Nicaraguan beans are often used as mixed coffee or instant coffee.

But high-quality Nicaraguan beans, such as Maragogipe, a very large coffee bean called elephant beans, are highly valued. This coffee has a well-balanced taste, without the distinct acidity that other Central American coffees often have, but it has a clear taste and excellent aroma. This round and soft texture also makes it a unique show in the more moderate evaluation of Guatemalan coffee and is loved by many people.

In many countries, coffee production has been seriously affected for political reasons. Nicaraguan coffee industry is no exception. The 1979 revolution forced coffee planters to flee to Miami. A period of uncertainty followed, when the government considered whether to redistribute land, including many plantations, which led to a shortage of coffee and a decline in production, from more than 1 million bags in the early 1970s to less than 600000 bags in 1990. Now the government has opened up the coffee industry and private owners have taken control of the market. The best Nicaraguan coffee is grown in the north and middle of the country, and the best coffee is produced in Jinotega and Nuevo Segovia in Matagalpa. The finest Nicaraguan coffee is classified as Middle Estrich Tamant Altura (Central Estrictamendte Altura) coffee, which has moderate acidity, delicious aroma and is very lovable. Poor quality coffee beans are widely used in mixed coffee. Lake Nicaragua has more than 300 islands, the smallest of which is only a few hundred square meters. the largest island is Ometepee, which is 26 kilometers long and 13 kilometers wide and covers an area of more than 300 square kilometers. there are two volcanic cones, one of which is 1610 meters high, and there are many historical relics of Mayan culture on the island.

Let's introduce the coffee producing areas of Nicaragua:

Jinotega

This is the name of a region of Nicaragua and the capital of the region. It comes from the Aztac language xinotencatl, but its actual meaning is not recognized. It may mean "city for the elderly" or "neighbor of Jinocuabos". The main source of economy in this region is coffee, and this region is the main producing area of Nicaragua.

Altitude: 1100-1700 m

Harvest time: December-March

Variety: Kaddura, bourbon

Matagalpa Matagapa

The second major producing area of Nicaragua. The coffee produced in this area is generally sold by mixed manors or cooperatives, so it is difficult to identify specific manors and cooperatives.

Altitude: 1000-1400 m

Harvest time: December-February

Variety: Kaddura, bourbon

Nueva segovia New Segovia

The region is on the northern border of Nicaragua, where Nicaragua's best coffee is said to have been produced in recent years.

Altitude: 1100-1650m

Harvest time: December-March

Variety: Kaddura, bourbon