NICARAGUA - Coffee beans - FILTR ROAST

Nicaragua - Coffee beans 

Nicaragua is one of the largest producers of coffee in Central America and coffee cultivation is an important part of the country's economy. Most coffee is grown in the highlands, especially in the Matagalpa, Jinotega and Nueva Segovia regions. Coffee in Nicaragua is usually grown on smaller farms, usually less than 10 hectares. Coffee trees are planted in the shade of taller trees, which improves the quality of the coffee and protects the soil from erosion. They usually plant on hills to be protected from direct sun and exposed to sufficient rainfall.

The beans are harvested by hand and then the pulp is removed to obtain the coffee seeds. The seeds are then dried in the sun or by artificial drying. The quality of Nicaraguan coffee is usually very good, with a rich taste and aroma.

100% arabica

Processing method: washed

Variety: Bourbon, Catimor, Catuai, Caturra, Pacamara

Region: Jinotega and Matagalpa

Altitude: 1200-1600 m.a.s.l

Roast: medium (filtr)

Acidity: 2/5

Aroma: 4/5

Body: 5/5