Analysis of Nicaraguan Coffee Bean Varieties: High-Quality Coffee Nourished by Volcanoes

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FrontStreet Coffee - Introduction to Nicaraguan Coffee

Nicaragua's waterfalls are much more famous than its coffee. Coffee cultivation began in the late 19th century, but it wasn't until the mid-19th century that this crop became an important export product. The Nicaraguan government encouraged European immigrants from Italy and Germany to purchase coffee land, which was then divided into smaller plots (typically less than 5 hectares). Most coffee plantations were controlled by white people who often used local people as cheap labor to manage their coffee fields.

In today's specialty coffee market, Nicaraguan coffee is relatively rare, with limited production and less prominence than its neighboring country Costa Rica. The harvest time in Nicaragua is from October to December. Processing methods vary by farm - some use African drying beds, others use natural sun-drying methods or traditional washing, followed by drying in courtyards. The widespread volcanic ash and shade-grown cultivation methods produce high-quality Nicaraguan coffee with a mild flavor, slight acidity, and good body.

In the 1970s and 1980s, due to local revolutions, Nicaraguan plantation owners fled to Miami, USA, leading to a significant reduction in local coffee production. For a long time, Nicaragua's coffee production dropped by as much as forty percent. After the 20th century, it experienced a sharp decline in coffee prices (1999-2003), hurricanes, and millennium droughts, gradually diminishing the quality of Nicaraguan coffee.

Nicaraguan Coffee Varieties

Nicaragua's coffee is most famous for two tree varieties. The most distinctive is undoubtedly the giant Maragogipe bean, which has a unique aroma, clean taste, and excellent mellow richness. This round and smooth texture adds to Nicaragua's charm.

Nicaragua's Large Maragogipe Beans

In recent years, Nicaragua has also begun cultivating Java, an endangered ancient variety. These beans are long and pointed in shape, yet offer a clean and delicate flavor. In 2008, Nicaraguan Java won second place in the national Cup of Excellence, and since then, Javanica has become increasingly recognized by coffee enthusiasts.

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