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Organic Nicaragua

Green Unroasted Coffee
$8.95

Certifications

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Fair Trade Certified Kosher Certified USDA Organic Certified

About

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.

Bags of unroasted Organic Nicaragua, Organic Mexican, and Guatemala Huehuetenango on a pile of unroasted coffee beans.
Bag of unroasted Organic Nicaragua Coffee.

Altitude

1100 - 1350 masl

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.

Environment

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.

Precipitation

1083 mm

Temperature

20℃

Humidity

78%

Processing

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

washed

Fully washed
The drying process

dried

Patio sun-dried
The varietal type

varietal

Bourbon, Caturra, Catuai, Catimor, Maragogype

Timeline

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.

Harvest

Nov - Mar

Export

Dec - Aug
Landscape image of a Nicaraguan volcano.

Nicaragua

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).

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