Are Nicaraguan Coffee Beans Acidic? Characteristics of Nicaraguan Coffee - The Gentle Texture from Central America

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FrontStreet Coffee - Nicaragua Coffee Introduction

Nicaragua coffee possesses extremely diverse aromas. Some Nicaragua coffees are reminiscent of Mexican coffee, while others recall Guatemalan aromas. However, they share a common trait: despite Nicaragua coffee's rich aroma, it has been somewhat overlooked in the market. Some coffee experts highly rate Nicaragua coffee as having more texture and uniformity compared to coffees from the high-altitude regions of Central and South America.

Generally, high-quality Nicaragua-produced coffee takes pride in its classical aroma. Recently, there has been a strong trend toward marketing using regional coffee origin brands. In the specialty coffee market, Nicaragua coffee's common characteristics include nut and vanilla aromas, complex yet smooth flavors, and appropriate texture.

Coffee Details

Country: Nicaragua

Variety: Yellow Pacamara

Estate: El Limoncillo

Altitude: 950-1300 meters

Region: Matagalpa

Processing Method: Honey Process (Pulped Natural/Natural Miel)

Pacamara harvest yields are lower than common Catuai or Catimor varieties. Yellow Pacamara is an incidental interspecific hybrid result of the traditional Pacamara varieties within the estate, making it extremely rare. The Mierisch family should be the first coffee farmers to collect Yellow Pacamara cherries and cultivate them intentionally. Currently, they are grown in both El Limoncillo and San Jose estates, though quantities remain limited. Additionally, due to Pacamara's large bean size and elongated oval shape, post-harvest processing is more troublesome whether using washed or honey methods. The depulping machine often requires different hole sets, and sometimes even different equipment.

El Limoncillo Estate's Pacamara honey process features the common spice and tropical fruit flavors of Pacamara. Beyond that, it also carries Middle Eastern frankincense and mysterious spice notes, tropical fruits remain prominent, along with unique Eurasian licorice sweetness and black tea aroma. The charm and flavor at low temperatures are particularly distinctive, full of exotic character. Common flavor notes include: apricot, vanilla, lemon citrus, chocolate, tropical fruits (such as mango, pineapple), caramel, and sweet spices.

In Brief

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