Nicaragua has emerged from decades of civil war with a coffee industry as a stabilizing economic and social force. One of the most quality-oriented producers of specialty-grade coffees in Central America, it emphasizes sustainable production methods that allow small and large farms alike to thrive and produce terrific coffees.

Nicaragua’s cup is a classic ‘Central’ with clean aroma, medium body and a bright, lively flavor with a hint of black walnuts. The highest-grown Nics (SHG grade: Strictly High Grown) don’t develop the sharp acidity of other Centrals.  They have enough body to stand up to Full City or darker roasts, with great balance and pungent bittersweetness that’s satisfying and savory.

The well-prepared green beans are bold, handsome, and a dream to roast. Nicaragua has an odd milling/and grading system.  They wet-pulp cherries at the farm but often do no drying, instead sending the bulk pulped wet coffees on to the mill. This is partly because very few coffee farms have large flat areas to build patios, or not enough sun to patio dry. Luckily, most coffee areas have nearby low-elevation, dry areas where this can take place. The trick is getting the coffee to the patio quickly: if not, the coffee will have moldy, ferment or harsh, ‘off’ flavors.  The coffee is dried on patios down to 12-13% moisture content, then either dry-milled at the farm, or delivered to a central dry-mill before exporting.