Nicaragua

Nicaragua is Central America's quiet achiever. Without the name recognition of Guatemala or Colombia, it consistently produces exceptional cups that earn their place in any serious lineup — bright, sweet, clean, and complex in a way that rewards attention. This is the coffee that converts people who think they've already found their favorite Central American origin.

Why We Carry This

Our Nicaragua comes from the highlands of Jinotega or Matagalpa — the two most celebrated coffee-growing regions in the country. Elevations between 1,200 and 1,700 meters, rich volcanic soil, consistent rainfall, and cool temperatures build natural sweetness and complexity in every bean. Nicaragua's specialty coffee sector has grown significantly over the past two decades, with strong cooperative infrastructure, organic certifications, and quality standards that reflect both craft and care.

Flavor Profile

• Brown sugar sweetness — warm and natural, the defining note of the cup
• Milk chocolate — smooth and rich, a natural complement throughout
• Bright, clean acidity — lively but gentle, adding freshness without sharpness
• Medium body — substantial and satisfying
• Clean, warm finish — no bitterness, no harshness

The Process

Fully washed — the fruit is removed before drying, producing a clean, clear cup that highlights the bean's natural sweetness and the character of the highland origin.

Ingredients

Single origin specialty Arabica coffee, highlands of Jinotega or Matagalpa, Nicaragua. Washed process. Medium roast. Roasted to order. Roasted fresh in Temecula, California — in most cases the same day it ships.

Yield: ~17–24 cups per 12oz bag. Larger sizes scale proportionally.

How to Brew

Drip (Recommended) — Consistent and reliable. Brown sugar sweetness and chocolate notes come through clearly. 1:15 ratio, medium grind.

Pour Over — Highlights the sweetness and clarity with precision. 1:15 ratio, water at 200°F, medium-fine grind. Bloom 45 seconds. Total brew time 3–3.5 minutes.

French Press — Medium body comes through fully without a paper filter. Coarse grind, 1:15 ratio, steep 4 minutes.

Cold Brew — Mild acidity and chocolate notes make it excellent cold-brewed. Smooth and naturally sweet over ice. 1:8 ratio, steep 18–24 hours.

Best For

• Everyday drip coffee — approachable, consistent, and genuinely excellent
• Guatemala and Honduras lovers ready to explore a similar but distinct Central American profile
• New single origin explorers — familiar enough to be comfortable, interesting enough to be worth it
• Gifting — distinctive enough to be memorable, approachable enough to be universally loved

Frequently Asked Questions

How does Nicaragua compare to Guatemala?
Both are Central American washed coffees with brown sugar sweetness and chocolate notes. Guatemala tends toward more warm spice character and a fuller body. Nicaragua is slightly brighter and cleaner, with a more delicate sweetness. Both make excellent everyday coffees.

Is it good for cold brew?
Yes — mild acidity and chocolate notes make it excellent cold-brewed. Smooth and naturally sweet over ice without any added sugar.

What roast level is this?
Medium. Develops the brown sugar sweetness and chocolate notes while preserving the natural character of the highland bean.

Why isn't Nicaragua more well-known?
It's getting there. Nicaragua's specialty coffee sector has grown significantly over the past two decades — quality is up, infrastructure is stronger, and more roasters are paying attention. We've been carrying it because the cup speaks for itself.

Explore our full single origin lineup — or browse all coffees.