Nicaraguan Jinotega Organic Coffee

These beautiful Nicaraguan coffee beans have been organically grown and harvested by independent smallholders in Jinotega. This is a medium bodied, with a sweet honey finish sweet coffee that has been carefully roasted to bring out the delicious apricot notes.

Nicaragua started growing coffee in the middle of the 19 century, when some students brought seeds from a trip in Guatemala, since then the coffee started spreading in the country. In the beginning, the coffee was cultivated only in the Pacific region, but with the time and thanks to Danish, German and Italian emigrants, whose originally intention was to make their way north until California in order to look for gold, the coffee industry expanded the coffee cultivation into the Northern and Central regions. Coffee production was diminished during the civil war of 1980.

Nicaragua grows mainly the varietals of Caturra, Bourbon, Maragogype, Typica and Catuaí, and the main growing regions are located in the south, north and centre. In the south region the departments of Managua, located between the Xolotlán lake and the pacific ocean, Carazao and Masayo are the main producers, while in the north and centre the main producing departments are: Matagalpa, and representing 1⁄4 of the areas designated for coffee growing,

Jinotega, Nueva Segovia, Madriz, Boasa and Chinadega.

Cultivation area: Jinotega

Grown altitude: between 1500 and 1650 meters above sea level

Botanical variety: Typica and Caturra

Processing: washed

Picking: manually

Soil: very fertile due to volcanic origin

Weather: Rainy season from May to December, dry season from November to April

Harvest period: between December and March