Should Nicaraguan Coffee Be Brewed? What Flavors Does Nicaraguan Pour-Over Coffee Have?

FrontStreet Coffee - Introduction to Nicaraguan Coffee

Nicaraguan coffee cultivation is primarily divided into four major growing regions: the Pacific Coast region, Segovias region, Matagalpa/Jinotega region, and the Boaco region.

The first coffee cherries in Nicaragua were planted in the Pacific Coast region, but most production now comes from three regions in the mountainous areas of north-central Nicaragua.

The Segovias region is renowned for its floral aromas, unique flavors, and bright acidity. The growing altitude reaches up to 1,500-2,000 meters, producing SHG (Strictly High Grown) grade coffee of the highest quality, though it rarely appears on the market.

The Matagalpa/Jinotega region is Nicaragua's primary coffee-growing area. This region boasts rich volcanic soil, humid tropical forest climate, and dense vegetation including various lichens, mosses, ferns, and orchids that are favorable for coffee cultivation, particularly in the Isabelia and Dariense mountain ranges. Matagalpa is generally mountainous with elevations ranging from 600 to 1,500 meters, typically cultivating Caturra and Bourbon coffee varieties.

Nicaraguan Coffee Profile

Altitude: 1,100 - 1,600 meters

Arabica Varieties: Bourbon, Caturra, Pacamara, Maragogype, Maracaturra, Catuai, Catimor

Harvest Period: October to March

Processing Methods: Natural/Washed/Honey

Aroma: Sweet (caramel), chocolate, citrus

Flavor: Floral, citrus (lemon), chocolate

Acidity: Bright, citric

Nicaraguan coffee offers a mellow, aromatic profile characteristic of Central American coffees, with lower acidity, rich and subtle flavors, balanced sweetness, nutty notes, and often vanilla undertones.

Nicaragua's economy depends heavily on agriculture, making it a prolific producer with diverse coffee-growing regions that yield different coffee qualities. The country is gradually gaining recognition in the specialty coffee community!

FrontStreet Coffee Recommended Pour-Over Parameters

Beans Used: Nicaragua [Beauty View Estate] Maracaturra - Washed

Grind Size: BG Grinder 5R (64% retention on China standard #20 sieve)

V60 Dripper, 16g coffee, water temperature 90-91°C, water-to-coffee ratio 1:15/16 (adjustable according to taste preference), total brewing time: 2 minutes 15 seconds.