Nicaraguan coffee doesn’t generally come up on many ‘best coffee’ lists, or even ‘best coffee from Central America’ lists.
The reality is that Nicaragua coffee has been overshadowed by the success of its larger and more well known coffee producing neighbors – Costa Rica and Guatemala.
More recently, Panama has even grabbed some of that spotlight with the discovery of its award-winning Gesha coffee, but that’s a whole different ball game.
However, my experience sourcing coffees that fit the Twin Fin brand, not to mention my surf trips to Central America, led me to the real pleasure of adding Nicaraguan coffee, which we call The Boom, to the Twin Fin Coffee product line.
In short, I love this particular Nicaraguan coffee, and I believe that you will too!
Nicaragua Coffee – A Brief History
Nicaragua has a turbulent history, and its coffee industry has learned to survive and even thrive here since the mid-1800s.
Since its cultivation began around 1850, coffee quickly became Nicaragua’s largest export and an important economic driver for the next 100-plus years. Currently, Nicaragua is the number 12 coffee producer in the world, with annual production around 290 million pounds.
Even today, coffee accounts for half of all agricultural jobs and about 20% of agricultural GDP in Nicaragua.
[Interesting read: Nicaragua national agricultural and coffee adaptation policy]
Nicaraguan coffee is produced in five general regions, all located in the northwest part of the country near the Honduran border.
The Nicaraguan coffee we have on offer is grown in the higher-altitude regions of Esteli, Madriz, and Nueva Segovia.
This region is know for it’s shade-grown coffee where the canopy acts as a natural fertilizer and herbicide.
PRODECOOP
PRODECOOP is a secondary coffee cooperative representing the Esteli, Madriz, and Nueva Segovia growing regions of Nicaragua. PRODECOOP membership includes about 38 local coops and over 2,700 individual producers.
PRODECOOP is committed to representing their member’s value of gender equity, climate adaptation, and security.
The Boom
We named our Nicaragua coffee The Boom after the fabled surf break.
Coming home from an epic surf trip is always bittersweet, but one way to hold on to the experience is to continue supporting these countries and people we love with our daily addictions.
Coffee is an important export market for Nicaragua, and buying Nicaraguan coffee not only brings you back to these places every morning, but it supports the local coops and farmers.
The Boom is sure to be a welcome addition to your morning routine.
The heavy pumping barrels of Nicaragua are the source of dreams for many, and this amazing, bright Nicaragua Dipilto coffee from the PRODECOOP cooperative will take you there.
PRODECOOP is an umbrella cooperative supporting family-owned farms in the departments of Esteli, Mardriz, and Nueva Segovia.
In addition to technical assistance to improve coffee quality, PRODECOOP strives to improve the quality of life for coffee producers and their families through projects promoting income diversification and education.
This coffee is Strictly Hard Bean (SHB) and European Processed (EP / Hand picked).
Tasting notes of dark chocolate, bright fruit, and butterscotch.
| Roast | Medium |
| Region | Esteli, Madriz, Nueva Segovia |
| Elevation | 1100 – 1800 meters |
| Tasting Notes | Bright floral cup, cocoa, citrus |
| Process | Fully washed, sun dried |
| Certification | Strictly Hard Bean (SHB) / European Processed (EP) |
About Nicaraguan Coffee
Nicaraguan coffee is known for its mild, smooth flavor profile, medium body, and low acidity. The country’s coffee industry has experienced significant growth in recent years, with Nicaraguan coffee now being sold in specialty coffee shops and supermarkets around the world.
The coffee growing regions in Nicaragua are located primarily in the northern and central parts of the country, in areas with high altitude and volcanic soil. Some of the most well-known coffee growing regions in Nicaragua include Matagalpa, Jinotega, and Nueva Segovia, which produce high-quality Arabica coffee beans.
Nicaragua’s coffee production is typically harvested between October and March, and the coffee is typically processed using the washed method, which results in a clean and crisp flavor profile. Nicaraguan coffee is also known for its sustainability and environmental friendliness, with many coffee growers in the country using organic and eco-friendly farming practices.
Overall, Nicaraguan coffee is gaining recognition among coffee lovers for its smooth taste and unique flavor profile. With its ideal growing conditions, commitment to sustainability, and high-quality production methods, Nicaraguan coffee is becoming an increasingly popular choice for those seeking high-quality coffee with a distinct flavor.
How much coffee does Nicaragua produce?
According to the International Coffee Organization (ICO), Nicaragua produced approximately 2.05 million 60-kilogram bags of coffee in the 2020-2021 coffee year. This represents a slight increase from the previous year, which saw production levels of around 1.96 million bags.
Nicaragua is a significant coffee producer in Central America and is known for producing high-quality Arabica coffee beans. The country’s coffee industry has experienced significant growth in recent years, with many small-scale farmers and cooperatives working to improve the quality and sustainability of their coffee production.
Despite the challenges posed by climate change and other factors, Nicaragua’s coffee industry continues to thrive, with many coffee growers focusing on eco-friendly and sustainable farming practices. The country’s coffee is typically sold in specialty coffee shops and supermarkets around the world, and it is becoming increasingly popular among coffee lovers who appreciate its mild, smooth flavor profile and high quality.
Is Nicaraguan coffee considered high quality coffee?
Yes, Nicaraguan coffee is considered high-quality coffee and is becoming increasingly popular among coffee lovers worldwide. Nicaraguan coffee is known for its mild, smooth flavor profile, medium body, and low acidity, which make it a popular choice for those who prefer a less intense coffee taste.
The country’s coffee industry has undergone significant improvements in recent years, with many small-scale farmers and cooperatives working to improve the quality and sustainability of their coffee production. Many coffee growers in Nicaragua use organic and eco-friendly farming practices, such as shade-grown coffee and water conservation techniques, which contribute to the high quality of the coffee beans.
Nicaraguan coffee is typically harvested between October and March, and it is typically processed using the washed method, which results in a clean and crisp flavor profile that highlights the unique characteristics of the beans. The country’s coffee growing regions, which are located primarily in the northern and central parts of the country, benefit from high altitude and volcanic soil, which provide ideal growing conditions for coffee plants.
Overall, Nicaraguan coffee is highly regarded for its unique flavor profile, sustainability, and high quality. It is becoming an increasingly popular choice among coffee lovers who appreciate the taste and quality of specialty coffee.
What is Nicaragua’s ranking among coffee producers?
Nicaragua is one of the major coffee producers in Central America and is ranked among the top 20 coffee producing countries in the world. According to the International Coffee Organization (ICO), Nicaragua was the 16th largest coffee producer in the world during the 2020-2021 coffee year, with an estimated production of approximately 2.05 million 60-kilogram bags of coffee.
Nicaragua’s coffee industry has experienced significant growth in recent years, with many small-scale farmers and cooperatives working to improve the quality and sustainability of their coffee production. The country’s coffee is known for its mild, smooth flavor profile, medium body, and low acidity, which make it a popular choice among coffee lovers.
Some of the top coffee producing countries in the world include Brazil, Vietnam, Colombia, Indonesia, and Ethiopia, among others. These countries produce significantly larger volumes of coffee than Nicaragua, but Nicaragua’s commitment to quality and sustainability ensures that its coffee will remain a sought-after commodity in international markets.
Has Nicaragua’s political environment affected coffee production?
Yes, Nicaragua’s political environment has had an impact on the country’s coffee industry in recent years. In 2018, Nicaragua experienced a period of political unrest and violence, which resulted in the deaths of hundreds of people and caused significant economic disruption in the country.
The unrest had a significant impact on Nicaragua’s coffee industry, which is made up primarily of small-scale farmers and cooperatives. Many coffee farmers were forced to suspend or reduce their operations due to the violence and instability, and coffee exports from the country declined significantly.
In addition to the political unrest, Nicaragua has also faced challenges related to climate change, such as droughts and extreme weather events, which have affected coffee production in some regions.
Despite these challenges, many coffee growers in Nicaragua are committed to rebuilding their operations and promoting sustainable and ethical coffee production. The country’s coffee industry is an important part of its economy and cultural heritage, and efforts are being made to support coffee farmers and promote the country’s high-quality coffee in international markets.
What are the major coffee producing regions in Nicaragua?
The major coffee producing regions in Nicaragua are located in the northern and central parts of the country, where the high altitude and volcanic soil provide ideal growing conditions for coffee plants. Some of the most well-known coffee growing regions in Nicaragua include:
- Matagalpa: This region is located in the north-central part of Nicaragua and is known for producing high-quality Arabica coffee beans. Matagalpa’s coffee is typically characterized by its medium body, low acidity, and smooth flavor profile.
- Jinotega: This region is located in the northwestern part of Nicaragua and is the country’s largest coffee producing region. Jinotega’s coffee is known for its mild, nutty flavor and is often used in blends.
- Nueva Segovia: This region is located in the northern part of Nicaragua and is known for producing high-quality Arabica coffee beans with a bright, fruity flavor profile.
- Madriz: This region is located in the northwestern part of Nicaragua and is known for producing coffee with a mild flavor and medium body.
- Matiguás: This region is located in the central part of Nicaragua and is known for producing coffee with a mild, sweet flavor profile.
Overall, these regions are home to many small-scale coffee farmers and cooperatives, who work hard to produce high-quality coffee using sustainable and ethical farming practices. Nicaraguan coffee is gaining recognition for its unique flavor profile and commitment to sustainability, and it is becoming an increasingly popular choice among coffee lovers around the world.
What is the PRODECOOP coffee cooperative in Nicaragua?
PRODECOOP (Promotora de Desarrollo Cooperativo de las Segovias) is a coffee cooperative located in the Nueva Segovia region of Nicaragua. The cooperative was founded in 1993 and has grown to become one of the largest coffee cooperatives in the country, with over 2,300 members.
PRODECOOP’s mission is to promote sustainable development and social justice in the region by providing support and resources to small-scale coffee farmers. The cooperative provides a range of services to its members, including technical assistance, access to financing, and training on sustainable and organic farming practices.
In addition to supporting its members, PRODECOOP also works to promote the development of the local community through a range of initiatives, including education and healthcare programs, environmental conservation efforts, and support for women’s empowerment.
PRODECOOP’s coffee is known for its high quality and unique flavor profile, and it is sold under the brand name “Café Las Segovias” in international markets. The cooperative’s commitment to sustainability and social responsibility has helped to make it a leader in the Nicaraguan coffee industry, and its efforts have contributed to the economic and social development of the Nueva Segovia region.
When is coffee harvested in Nicaragua?
Coffee harvesting season in Nicaragua typically runs from October to February or March, depending on the region and altitude. The coffee trees in Nicaragua typically have one major flowering period each year, which occurs in the dry season between December and February.
During the harvest season, coffee cherries are picked by hand and sorted according to ripeness. Only the ripest cherries are picked, as they have the highest sugar content and are most desirable for producing high-quality coffee. After being picked, the coffee cherries are processed to remove the outer layers and extract the beans inside.
Coffee processing methods in Nicaragua vary depending on the region and the preferences of the individual coffee farmers. The most common methods are washed, natural, and honey processing. Washed coffee is the most common processing method in Nicaragua, and it involves removing the outer layers of the coffee cherry before drying and fermenting the beans. Natural coffee is dried with the fruit still intact, resulting in a sweeter and fruitier flavor profile, while honey coffee is dried with some of the fruit still attached, resulting in a medium-bodied coffee with a hint of sweetness.
Overall, the harvest season is a critical period for producing high-quality coffee beans that will command premium prices in international markets. Nicaraguan coffee is highly regarded for its unique flavor profile, sustainability, and high quality, and the harvest season is a busy time for coffee farmers as they work to produce the best possible coffee beans.
Is climate change affecting coffee production in Nicaragua?
Yes, climate change is affecting coffee production in Nicaragua, as it is in many other coffee producing regions around the world. Nicaragua has experienced changes in weather patterns, such as higher temperatures, changes in rainfall, and more frequent and severe droughts and storms. These changes have impacted coffee production in several ways, including:
- Pests and diseases: Rising temperatures and changing weather patterns can create favorable conditions for pests and diseases that can damage coffee crops.
- Drought: Nicaragua has experienced several droughts in recent years, which can cause water stress for coffee plants and reduce crop yields.
- Soil erosion: Changes in rainfall patterns can cause soil erosion, which can damage coffee plantations and reduce the quality of the soil.
- Lower yields: Changes in weather patterns can lead to lower yields of coffee crops, which can impact the income of small-scale coffee farmers.
To address these challenges, many coffee growers in Nicaragua are working to implement sustainable and resilient farming practices, such as shade-grown coffee and water conservation techniques. Additionally, organizations such as Fairtrade International and Rainforest Alliance are working with coffee farmers to provide training and resources to help them adapt to the impacts of climate change and ensure the long-term sustainability of their operations.