Characteristics of flavor introduction in five major producing areas of Nicaraguan coffee.

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Nicaraguan coffee is mainly produced in the central and northern part of the country, covered with volcanic ash and shaded by trees, resulting in high-quality Nicaraguan coffee, which has a mediocre, mild flavor and is suitable for comprehensive coffee. Shade planting is its characteristic, while coffee beans are washed and dried in the sun. Nicaraguan coffee beans are larger than those of other countries. In particular, Maragogipe (a huge tree species of coffee beans called elephant beans) produced in Madhaelba has a clear taste and excellent aroma, which has a round and soft texture, which is highly valued in the market.

New Segovia Nueva Segovia

The northeast is cool and the terrain is made up of steep mountains and jungles

High acidity, short fruit, moderate sweetness and flavors of dark chocolate, cream, citrus, coconut, peach, raisin and cherry. The acidity of this kind of coffee is very close to that of mulberry

Malagasy Metagalpa

The northeast mountain area has a cool climate.

Medium acidity, medium volume, high sweetness, fragrant flower aroma. It is both delicate and smooth, with unique flavors such as chocolate, caramel, fresh fruit, citric acid and so on. This kind of coffee feels smooth and soft.

Ginotte plus Jinotega

The northeast mountain area has a cool climate.

High acidity, good fruit quality, moderate sweetness, and well-balanced flavors of milk chocolate and raisins, plums, oranges, peaches, lemons and vanilla

Madriz Madriz

High acidity, short fruit, moderate sweetness and strong tulip aromas. It also contains a variety of fruit juice flavors such as grapefruit, peach, apple, vanilla, honey and cherry.

Estelle Esteli

Moderate acidity, good fruit quality, moderate sweetness, peach, apricot and other flavors, and has the characteristics of foam. It is a kind of coffee with balanced quality and floral flavor.