Nicaragua

Flag of Nicaragua

Country Profile

Managua, Nicaragua

Coffee Profile

History

Coffee plays a significant role in Nicaragua’s history and economy. Coffee was first introduced to Nicaragua in the 1790s by the Catholic missionaries.

However, it was only grown commercially about 50 years later when United States of America began investing in the country.

By 1870, coffee became the main agriculture export in Nicaragua, a position it held throughout the next century.

This growth was disrupted by the Nicaraguan Revolution that lasted from 1961 to 1990 where many coffee farmers were forced to abandon their farms.

The subsequent US trade sanctions, natural disasters, and the coffee price crisis in the 2000s, delivered further blows to the Nicaraguan coffee industry.

In 1998, the Nicaragua faced the brunt of Hurricane Mitch – which destroyed much of the nation’s infrastructure. Credit: U.S. National Oceanic and Atmospheric Administration.

Despite the struggles, many farmers continue to persist as Nicaragua recovers from the brutalities of war and natural disaster.

Coffee Production in Nicaragua

Recently, Nicaraguan coffee is slowly making a comeback to its former popularity.

Today, it is capable of generating over $500 million a year in exports and 200,000 jobs for Nicaragua. Producers of Nicaraguan coffee ranges from micro to small scale farmers, totally around 40,000.

Many of the best coffees in Nicaragua are found in Jinotega, Matagalpa, and Segovia, possibly due to its nutrient-rich volcanic soil and humid climate.

Coffee in these regions are usually planted at 1,100 – 1,600 meters above sea level. Credit: Dennis Tang

Coffees are also planted in other coffee regions, including Esteli, Madriz, Granada and Managua.

Nicaraguan coffee consists mainly of Arabica varieties, including Bourbon, Catimor, Caturra, Maracaturra, Pacamara, Red and Yellow Catuai, and Typica. Nicaragua is also one of the few countries that cultivate Maragogipe, a rare variety known for being the world’s largest coffee.

Around 95% of the country’s coffee are shade grown, and a majority of the farmers practice organic farming.

Harvesting usually takes place between October and March. Credit: Maren Barbee

Washed process is the most common processing method in Nicaragua, although other methods are used as well, including natural, honey, and pulped natural.

Characteristics

Nicaraguan coffees share many similar characteristics but milder acidity compared with other Central American coffees, such as Honduras and Costa Rica – fragrant, pleasant and well-balanced, yet complex flavor profile.

Sources:

1. “Nicaragua” Mercanta.
2. “Coffees from the Americas: Nicaragua” Coffee Review.
3. “The Nicaraguan Industry & Story Behind Finca La Argentina” Perfect Daily Grind. 2015.