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What are the Flavor Notes of Nicaragua's Nueva Segovia High Altitude Strictly Hard Bean Natural Process Caturra?

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat ID: cafe_style). What are the flavor notes of Nicaragua's Nueva Segovia high altitude strictly hard bean natural process Caturra? How to achieve a clean, balanced taste through pour-over brewing? Coffee cultivation in Nicaragua began in the mid-18th century, with most coffee grown in the central and northern highland regions.

Nicaragua Jinotega High Altitude Strictly Hard Bean Coffee

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What are the flavor characteristics of Nicaragua Jinotega High Altitude Strictly Hard Bean with Whole Fruit Process Caturra? How to brew a refreshing and balanced taste using pour-over method?

Nicaragua Coffee Growing Region and Characteristics

Coffee cultivation in Nicaragua began in the mid-18th century, with most coffee grown in the central and northern highland regions. Out of 16 provinces, 10 produce coffee. Due to the abundance of mountains in the north-central region, which is more suitable for coffee cultivation, 93% of the country's production comes from four northern provinces: Jinotega, Matagalpa, Nueva Segovia, and Madriz.

Coffee is one of Nicaragua's main export products. Due to the widespread volcanic ash and shade-grown cultivation methods, high-quality Nicaraguan coffee is produced with balanced, smooth, and slightly acidic flavors, suitable for both single-origin and blended coffees.

Nicaraguan coffee is characterized by its refreshing and balanced taste. Surprisingly, their coffee produces a clean, bright profile with delicate and gentle acidity when lightly roasted, while deep roasting brings out sweet, rich, mellow, and intense flavors.

Geographical Advantages and Growing Environment

Coffee is Nicaragua's main export crop. All Nicaraguan coffee is grown in fertile volcanic soil at altitudes averaging 1,200 meters above sea level, classified as S.H.G. (Strictly Hard Bean) high-altitude beans. These high-altitude beans are known for their slight acidity, medium to high body, and excellent aroma, with Caturra being the main variety. The United States is the largest importer.

Nicaragua is located in Central America, bordered by the Pacific Ocean to the west and the Caribbean Sea to the east. The north-central region consists of highlands, while the eastern region is coastal plains. As part of the Central American volcanic belt, it provides excellent growing conditions for coffee cultivation.

Nicaragua's coffee production benefits from exceptional environmental conditions. The widespread fertile volcanic ash soil, combined with shade-growing practices, establishes excellent production quality. The coffee flavors are rich in body and aromatic, with moderate slight acidity and sweet aftertaste, achieving excellent balance. It receives high praise from international coffee experts.

Specialty Processing Methods

High-quality Nicaraguan coffee is characterized by shade cultivation, with coffee beans processed using washed methods and sun-dried. Compared to other countries, Nicaraguan coffee beans are relatively large in size. Especially notable are the Maragogipe beans from the Matagalpa region—a variety known as "elephant beans" due to their large size—which have a clean taste and excellent mellow richness. This rounded and smooth texture has received extremely high evaluation in the market.

This particular batch of coffee beans uses natural farming methods combined with high-tech cultivation management techniques. Not only are they fertilized with microbial probiotics to strengthen the coffee trees' resistance to pests and diseases, producing high-quality premium coffee, but organic nutrients are also used to nurture the soil. Fully ripe red coffee cherries are hand-picked and processed using honey (Miel) processing and a self-developed natural pectin and whole fruit processing method (Whole Gel Process).

This processing enhances the coffee's sweet flavors and rich body, creating a clean aroma, gentle fruit acidity, excellent balance, and remarkable sweet aftertaste, revealing diverse fruit aromas and nutty chocolate sweetness. Since 2008, it has been selected year after year by participants in domestic and international coffee competitions, standing out among specialty coffees from Central American countries and receiving high praise from coffee professionals in Europe, America, and Japan.

Flavor Characteristics

Elegant floral notes introduce soft fruit acidity, with exquisite nutty sweetness and exceptionally balanced aftertaste, displaying a refined and aromatic character.

The widespread volcanic ash and shade-grown cultivation methods produce high-quality Nicaraguan coffee with balanced, smooth, and slightly acidic flavors, suitable for blended coffees. Nicaraguan coffee beans are among the largest of all coffee varieties, with the giant beans from the Matagalpa region being particularly distinctive. These giant beans are larger than regular coffee beans and are generally called "elephant beans," possessing a unique special aroma. Maragogipe coffee has a rounded texture, while its sister variety from Matagalpa contains wild acidity with indescribable aromatics.

The coffee trees in this region are ancient Bourbon varieties, typically grown on mountain slopes at altitudes of 1,200-1,500 meters. They have been recognized by OCIA (Organic Crop Improvement Association) as high-altitude premium organic coffee. Nicaraguan coffee is particularly suitable for dark roasting and is recommended for brewing espresso.

Flavor characteristics: Rich fruit aroma and full fruit acidity throughout, fully revealing the fruity essence of mature coffee cherries. The interweaving of pomelo blossom notes in the front and creamy nutty sweetness in the finish combines the elegance of Central American coffee with the rich, passionate flavors characteristic of African coffees.

Coffee Origin Information

Origin: Nicaragua
Region: Jinotega area
Variety: Caturra
Grade: Strictly Hard Bean (High Altitude)
Cultivation Method: Entire process from seedling cultivation, shade growing, ecological organic microbial fertilization
Shade Trees: Full-area shade cultivation & ecological farming
Altitude: 1,200 meters above sea level
Average Annual Temperature: 20-22°C
Processing Method: Whole Fruit Process
Harvest Period: December to March of the following year
Certification/Testing: Passed SGS and TUV Rheinland testing for 368 types of pesticides and ochratoxin
Drying Method: Natural sun-drying/African raised bed drying/Solar greenhouse drying