Coffee has always played an important role in Nicaragua’s economy ever since it was introduced in mid-19th century. The political instability and civil war in the last decade of the 20th Century hurt the coffee industry, but the worst was yet to come - in 1998 hurricane Mitch hit Nicaragua, sweeping away much of the coffee infrastructure, followed by droughts shortly after. The country gradually picked up the pieces and has completely rebuilt it’s coffee industry.
Nicaragua coffees tend to be less acidic, with more body than that of their neighbours – Guatemala and El Salvador.
This Maragogype lot is a blend of different Maragogype lots that were submitted to the famous La Florencia mill in Ocotal. They buy from small producers who grow their coffee in six sub regions: Dipitlo, Jalapa, San Juan, Pueblo Nuevo, Las Sabanas and Esteli. All lots are stored separately and under the farmer’s name. The mill imposes strong quality standards, teaching selective picking practices and proper processing techniques in order to receive the highest quality of coffee.
This coffee has a soft acidity coffee with big body. There is a natural sweetness with a chocolatey-orange finish and a silky mouthfeel. We toyed with a number of profiles, but have decided on medium-2 roast for this bean, any higher and the complexity was lost slightly. We’ve found this excellent as brewed and espresso, especially for those that aren’t fans of high acidity coffees.
Price shown per 500g