Nicaragua Organic

Coffees from Nicaragua are most commonly fully washed and dried on patios, but natural and pulped natural coffees are often occasionally found. 
Production History
While many Central American countries where discovered as specialty-coffee producers during the 1980s, Nicaragua was still unknown in the industry at that time. Political and economic difficulties during this period, such as turbulent dictatorships, Sandinista revolutions, the civil war, and the Communist era, created a high degree of political instability and corruption, which affected Nicaragua’s productive sector, including the coffee industry. During the Sandinista government, tight economic control forced farmers to sell at very low prices, which resulted in an inability to reinvest in their farms. This brought the coffee production quality to low levels. This came to an end with the Sandinista government, during the 1990s when free elections took place. Peace took over in the political and economical arena, and new incentives arose for capital to flow into the coffee industry. 

New programs have been created and have pushed coffee producers into innovative techniques of production and processing, elevating the quality of their coffee and making Nicaragua an important player in the specialty coffee industry. 

​Coffee association: Consejo Nacional del café – CONACAFE
Cupping Notes
​Nuts and Herbs, citric, lemon, green beans, gin​

Roasting
This coffee is roasted to the end of the first crack. A nice medium roast that allows the flavor to fully develop but not over shadowed by darkness.

Altitude Range:
 800 – 1500 MASL

Language Spoken: 
Spanish

Harvest: 
October – March

Annual Coffee Production:
1,500,000 bags (Crop 2013) - ICO

Common Varieties:
 Arabica-
 Caturra, Bourbon, Pacamara, Maragogype, Maracaturra, Catuai, Catimor
​
Avg Farm Size:
 Small producers with farm size fewer than 3 hectares.