Capital: Managua

Area: 130,000 sq m

Population: 6.1 Million

Language: Spanish

Currency: Cordoba

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

Altitude: 800m-1,500m

Soil: Volcanic

Harvest: November-February

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].