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Nicaragua

Nicaragua

Coffee came to Nicaragua in the mid-1800's but did not have to compete with well established crops like indigo or banana. It took coffee just 20 years to become the country's number one export and by the dawn of the 20th century, coffee represented 65% of Nicaragua's exports. Between 1895 and 1926, production of coffee in the Jinotega region alone tripled, from 4,500 bags to 13,500. The rapid growth of the industry did not coincide with as much deforestation as other countries in the region and today virtually all Nicaraguan coffee is considered shade grown.
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  3. Nicaragua Finca El Bosque, El Felix Plot, Anaerobic Natural RFA
    Red apple, pear, floral/herbal, chocolate
    • 15
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  4. Nicaragua Finca Santa Maria de Lourdes, Miriam Plot, Anaerobic Natural RFA
    TOP LOT
    Banana, strawberry, tropical fruits. Intense, creamy and bold.
    • 11
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  5. Nicaragua Finca El Bosque, Las Nubes Plot, Pulped Natural RFA
    Tangerine orange, apple, hazelnut, chocolate
    • 9
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  6. Nicaragua Finca El Bosque, El Cedro Plot, Red Catuai Natural Anaerobic (30kg Vac Pack)
    Cherry candy, stewed apple, blackcurrant, buttery, lemon and lime
    • 23
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  7. Nicaragua Finca Santa Maria de Lourdes, San Jose Plot, Red Catuai Natural Anaerobic (30kg Vac Pack)
    Stewed apple, orange, butter cream, raspberry ripple, blackcurrant, fudge
    • 24
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  8. Nicaragua Finca Samaria, La Casa Plot, Red Catuai Natural Anaerobic (30kg Vac Pack)
    Candied fruit, prune, mango, pear, banana, orange, caramel, honey, apple
    • 21
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