Nicaraguan Jinotega Organic Coffee

Nicaragua started growing coffee at the middle of the 19 century, when some students brought seeds from a trip in Guatemala, since then the coffee started spreading in the country. At the beginning, the coffee was cultivated only in the Pacific region, but with the time and thanks to Danish, German and Italian emigrants, whose originally intention was to make their way north until California in order to look for gold, the coffee industry expanded the coffee cultivation into the Northern and Central regions. The coffee production was diminished during the civil war of 1980.

Nicaragua grows mainly the varietals of Caturra, Bourbon, Maragogype, Typica and Catuaí, and the main growing regions are located in the south, north and center. In the south region the departments of Managua, located between the Xolotlán lake and the pacific ocean, Carazao and Masayo are the main producers, while in the north and center the main producing departments are: Matagalpa, and representing 1⁄4 of the areas designated to coffee growing,
Jinotega, Nueva Segovia, Madriz, Boasa and Chinadega.

Cultivation area: Jinotega
Grown altitude: between 1500 and 1650 meters above sea level
Botanical variety: typica and caturra
Processing: washed
Picking: manually
Soil: very fertile due to volcanic origin
Weather: rainy season from May to December, dry season from November to April
Harvest period: between December and March

This cup is characterized to present a chocolate flavor alongside with a sweet aroma presenting citrus honey tones with medium acidity and a clean cup making of this coffee a very easy and pleasant beverage to drink.