VARIETIES: Caturra, Catimor, Bourbon
PROCESSING: Washed and patio dried
Q-GRADE: 83 Points
CUP: Vibrant acidity, medium body
FLAVOR: Fruity, green apples, pear, citrus zest
Large scale coffee production began in the mid-19th century in Nicaragua and is one of the countries principal products. Nicaragua’s premiere coffee comes from the Jinotega region, which lies about 88 miles north of the Capitol of Managua. Most of the country’s coffee is grown high altitudes and meets the Strictly High Grown (SHG/SHB) specifications. Much of the coffee is also shade grown, where it lies under the shade canopies of the local ecologies.