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Coffee from Nicaragua

The coffee industry in Nicaragua has had a pretty turbulent history. Affected by war, the economy, import bans and hurricanes just to name a few the coffee industry has been through a lot. However over the last 15 years coffee production is starting to make a comeback and is firmly on it’s way to becoming as popular as it was in the 19th century.

With the turn around in the coffee industries quantity of coffee produced so did the quality of coffee, with more investment in infrastructure, the processing and the traceability are improving.

Much of the coffee produced in Nicaragua is shade grown (grown under the canopy of trees), this is fantastic for the environment but can also produce some unique tasting coffees. This is no more apparent than in the rich lands of the Nueva Segovia region of Nicaragua is home to a few small holder farmers who are pushing the boundaries of processing coffee and have in recent years put the region on the map by excelling on the cupping table.

As one of the larger Central American countries it would be fair to think that Nicaraguan coffee was even more diverse than its smaller neighbouring countries, however this is not the case. Although there are obviously exceptions, Nicaragua typically produces coffees with lighter, fruitier bodies and crisp acidity.

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Rounton Coffee Roasters: Nicaragua, Finca La Tormenta, Washed Rounton Coffee Roasters: Nicaragua, Finca La Tormenta, Washed
from 250g: £8.25
From Rounton Coffee Roasters: Francisco Irene Oliveira has owned this farm since 1999, and had grown it from 7 to 12 hectares in size during that time. Finca La Tormenta produces a wide range of varietals, but we have settled on this Maracaturra lot. Maracaturra is a hybrid of Maragogype...
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Rinaldos Coffee: Nicaragua, San Ignacio - Microlot SHG, Natural Rinaldos Coffee: Nicaragua, San Ignacio - Microlot SHG, Natural
from 225g: £7.95
From Rinaldo's Coffee: This coffee is a natural process. Coffee is selected and harvested then laid out to dry In cherry for a total of 28 days, 22 days on outdoor raised beds and 6 days undercover. The coffee is turned regularly throughout the day and covered at night to...
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