Enjoy the balanced acidity and well rounded flavor of our organic, Fair Trade Certified Nicaraguan green coffee. We suggest a medium to dark roast level for this bean, which is very versatile and is also an excellent blending component.
It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.
Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
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.
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.
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 nuts, with an occasional wine-like zing coming through. Matagalpa coffee grows bountifully in the region’s volcanic soil, nurtured by the native tropical temperatures (which hover around a cozy 77°F year-round).