Area: 130,000 sq m
Population: 6.1 Million
Annual Production: 1.5m 60kg Bags
Coffee Producing Area: In the regions of 2,100 km2
Producing Regions: North Central: Matagalpa, Jinotega and Boaco
Coffee Varietals: Caturra, Catimor, Catuai, Bourbon varietals
Terrain: Mountain Mass
Large scale coffee production began in the 1850’s and quickly became a critical component of the Nicaraguan economy.
The North part of the country accounts for the majority of production and once again the volcanic and mountainous topography of the land provide fantastic conditions to cultivate coffee. The 1990s saw political and economic stability which brought about more focus on coffee production and there have been many public programs established to support coffee crops.
Some Nicaraguan coffees carry the designation ‘European Preparation’, this is grading on the bean size that ensures 100% of the coffee is above Sreen 15; with an allowance of 8 defects per 300g maximum. Coffees grown between 1500 and 2000 MASL have the designation Strictly High Grown [SHG].