Nicaraguan Coffee Variety in Madaguelba Coffee producing area

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Central America is a land bridge linking North and South America. There are seven countries in Central America: Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua and Panama. Coffee is produced in all seven Central American countries, with Guatemala, Costa Rica and Honduras among the top ten coffee exporters in the world.

Coffee began to flourish in Central America in the 18th century, and this important economic product originated in Costa Rica around 1840. Central America has been at war since independence from Spain in 1821. Because Costa Rica is far away from Guatemala, the capital of Spain at that time, it was not affected by the civil war. Instead, Guatemala and El Salvador delayed coffee production due to the civil war. After that, political disputes gradually subsided, and with the exception of Honduras, Central American countries began coffee production in the 19th century.

Central America's natural advantages of sun, land and mountains, combined with an abundant labor force, make the region uniquely suited to growing high-quality coffee. By the late 19th century coffee had become an indicator of economic growth in Central America, and all Central American countries passed laws to promote coffee. The most significant results have been achieved in Costa Rica, El Salvador and Guatemala, which, together with the scientific and technological way of growing coffee, have made Central America one of the four major coffee producing areas in the world.

It is mainly divided into four regions: Segovias, Matagalpa/Jinotega, Boaco and Pacific Coast. The highest planting height in Segovia is around 1,500 - 2,000, and the coffee produced is the highest grade SHG (Strictly High Grown).

The volcanic ash and shady cultivation produce high-quality Nicaragua coffee with a mild, mild, slightly acidic flavor suitable for mixed coffee. The volume of Nigerian coffee is the largest of all coffee beans, of which the largest beans produced in Madagalpa are the most distinctive. This giant bean is larger than the average coffee bean, commonly known as the elephant bean, has a distinctive special aroma, and Maragogipe coffee has a round texture, its sister Matagalpa contains wild acidity, with indescribable aroma.

Coffee trees in this area are ancient bourbon species, usually planted on hillsides at altitudes of 1200 to 1500 meters, and have been recognized by OCIA (Organic Crop Improvement Association) as excellent organic coffee at high altitudes. Nigerian coffee is especially suitable for deep roasting and is recommended for brewing espresso coffee.