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Organic Nicaragua - Classic Pods

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Organic Nicaragua

Classic Pods


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Fair Trade Certified OU Kosher Certified USDA Organic Certified


Our fair trade, organic Nicaragua coffee receives high marks in both body and character and is balanced by a medium acidity and sweetness. The smooth body of this Nicaraguan coffee is highlighted by sweet lemon flavors topped off with a notable walnut and cocoa finish. 

This particular Fair Trade organic Nicaragua coffee is meticulously picked, de-pulped, fermented and dried by the caring members of small and local family-owned farms that make up the Cooperativa Multifuncional Family Coffee R.L. (COMULFAC).

The COMULFAC cooperative was founded in 2013 to help local farming families organize their resources and combine their efforts to receive higher premiums for their wonderful Nicaraguan coffee. These vital premiums help to support social projects determined to improve the quality of life for the farmers and their families. 

This single-serve coffee is compatible with many popular K-Cup® brewing systems. "Keurig" and "K-Cup" are registered trademarks of Keurig Green Mountain, Inc. Fresh Roasted Coffee LLC is not an affiliate nor licensee of Keurig Green Mountain, Inc

Organic Nicaragua - Classic Pods

Roast Level

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light dark

Medium roasting introduces Maillard (browned and deep) notes to the cup, such as spice, caramel, and toasted nuts. Medium roasts may feature a little oil on the beans.

Organic Nicaragua - Classic Pods

Roast Body

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Mild Body

Often described as tea-like and smooth, mild-bodied coffees tend to be light and bright on the palate.

Cupping Notes

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A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process

Washing Process

Fully washed
The drying process

Drying Process

Patio sun-dried
The varietal type

Coffee Varietal

Bourbon, Caturra, Catuai, Catimor, Maragogype


Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.


Nov - Mar


Dec - Aug
Landscape image of a Nicaraguan volcano.


Known as the “Land of Eternal Spring,” Matagalpa, Nicaragua, is nestled in a sprawling valley, full of lush trees, colorful houses, and, of course, coffee. The mountains that bookend Matagalpa are sown thick with high-altitude coffee plants that bear seeds with natural notes of citrus, vanilla, and chocolate-covered...

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