{"id":29700,"date":"2021-01-20T09:42:14","date_gmt":"2021-01-20T14:42:14","guid":{"rendered":"https:\/\/offmetro.com\/world\/?p=29700"},"modified":"2022-06-16T12:56:54","modified_gmt":"2022-06-16T17:56:54","slug":"a-tour-to-nicaragua-coffee","status":"publish","type":"post","link":"https:\/\/offmetro.com\/world\/29700\/a-tour-to-nicaragua-coffee\/","title":{"rendered":"A Tour to Nicaragua Coffee"},"content":{"rendered":"

Being one of the largest coffee producers in Central America, Nicaragua is a region that is known for its rich, high-quality coffee beans. <\/span>Nicaragua coffee<\/b> is usually the best choice for coffee enthusiasts who like their drink to have a smooth yet subtle and chocolaty flavor. <\/span><\/p>\n

So what do you know about this geographical location and everything it takes to produce such flavorful and aromatic coffee beans? Let\u2019s have a look.<\/span><\/p>\n

A Quick Introduction to Nicaragua Coffee<\/b><\/h2>\n

The first time this Central American country was introduced to coffee was back in 1790 by the Catholi Missionaries. Even though this country has a rich history of coffee production, the success and monetary gains have often been hindered by political disagreements and conflicts.<\/span><\/p>\n

Nicaragua lists <\/span>among the top-rated coffee<\/span><\/a> countries in the world, and the coffee beans harvested here have a lot to offer to coffee lovers. <\/span><\/p>\n

Nicaragua Coffee Bean Highlights<\/span><\/h3>\n

Growing Altitude<\/b> 3600 to 5200 feet above sea level<\/span><\/p>\n

Growing Regions<\/b> Matagalpa, Jinotega, Nueva Segovia<\/span><\/p>\n

Harvest Period<\/b> Oct to March<\/span><\/p>\n

Acidity<\/b> Bright, Citric<\/span><\/p>\n

Body<\/b> Smooth<\/span><\/p>\n

Flavor<\/b> Chocolate, Floral, Citrus<\/span><\/p>\n

Aroma<\/b> Sweet, Chocolate<\/span><\/p>\n

Varieties Produced<\/b> Bourbon, Caturra, Maracaturra, Catimor, Cutaui<\/span><\/p>\n

What About the Organic Nature<\/span><\/h3>\n

For the organic lovers out there, it is important to know that Nicaragua coffee is usually not organic certified. However, due to bad governance and lack of funds in the coffee industry, a substantial percentage of coffee trees are organically grown.<\/span><\/p>\n

Most of the Nicaraguan regions do qualify for High Grown (HG) and Strictly High Grown (SHG) standards.<\/span><\/p>\n

Flavor Profile<\/span><\/h3>\n

As far as the flavor is concerned, Nicaragua coffee beans have a bright, citric acidic nature and will give you a medium-smooth body with notes of crispiness and fruitiness in them.<\/span><\/p>\n

The aroma has elements of caramel, chocolate, and citrus that makes it a good choice for the sweet lovers out there. However, the final cup of coffee can have quite a balanced, bittersweet flavor. <\/span><\/p>\n

Also, some flavors can range from mild citrus to strong hints of chocolate and nutty with vanilla essence. <\/span><\/p>\n

Want To Pay a Visit? Nicaraguan Coffee Growing Regions<\/b><\/h2>\n

Love <\/span>exotic coffee tours<\/span><\/a>? You might not usually hear about the specific regions within Nicaragua where coffee production takes place. So let us give you a geographical overview:<\/span><\/p>\n

Matagalpa<\/span><\/h3>\n

Situated in the northern part of the country, <\/span>Matagalpa<\/span><\/a> is known for high-altitude coffee beans. This region has a lot of volcanic soil and a tropical forest climate that is a perfect combination for coffee production.<\/span><\/p>\n

Jinotega<\/span><\/h3>\n

Jinotega is also known for its volcanic soil characteristics and humid, tropical climate. The Caturra and Bourbon coffee varietals are produced in this north-central Nicaraguan region. <\/span><\/p>\n

Nueva Segovia<\/span><\/h3>\n

This region produces some of the rare Nicaraguan coffees, which are known for their unique flavors with floral and acidic profiles.<\/span><\/p>\n

Harvesting and Washing Nicaraguan Coffee Beans<\/b><\/h2>\n

Nicaraguan coffee beans are harvested between October and March and can be bought between January and June.<\/span><\/p>\n

Nicaraguan coffee beans are usually processed using the \u2018wet-washing\u2019 technique, however, other processing methods are used as well.<\/span><\/p>\n