How is Nicaraguan Coffee Different?

Nicaraguan coffee is a milder coffee than you may have tasted in the past. If you are used to drinking "brisk" or even slightly bitter American coffees (like Starbucks), then you might be pleasantly surprised by Nicaraguan coffee.

Ripe coffee beans. Caturra estrella.

Sweet Maria's is an excellent source of information on coffees, as well as home-roasting equipment and green beans (cafe oro). This is what Thompson "Tom" Owens has to say about Nicaraguan coffee:

"Good Nicaraguan coffees are considered "classic" cup: great body, clean flavor, and balance. They are unique among Centrals in the fact that the highest grown (SHG grade: Strictly High Grown) do not develop the pronounced and sharp acidity of other Centrals. The botanical cultivars utilized are traditional: Typic, some Bourbon and Maragogype dominate, along with Caturra and Paca."

One of the nurseries where we grow our coffee from certified seeds.

"..., Jinotega and Matagalpa coffees can demonstrate their remarkable versatility in a wide range of roasts, from light City roast through Full City and into the Vienna range."

Did I mention that our coffee farm is in Matagalpa? Did I mention that all the coffee on our farm is certified "Strictly High Grown" (SGH) because of the altitude of our farm?