Collection: Nicaragua

Coffee was introduced in Nicaragua in the late 1800s and became an important export in the mid-19th century due to global demand and limited supply from Pacific Islands. The government encouraged European immigrants to buy land for coffee farming and the industry was dominated by white landowners until land redistribution. Nicaragua experienced political and economic instability during the Revolution and was impacted by Hurricane Mitch, leading to smallholder plots and the need for organizations like USAID and Fair Trade to unify small producers into cooperatives.

The most common method of processing coffee in Nicaragua is the Washed method.

Nicaragua has been growing coffee since the late 1800s and became an important export in the mid-19th century. It is known for having good-performing coffee varieties such as Typica, Bourbon, Caturra, and Maragogype. However, challenges such as low altitude, remote locations of small farms, and coffee-leaf rust have impacted its progress as a prized single-origin coffee producer. Despite this, the coffee industry remains significant in Nicaragua, with the crop being the most important source of exports and employing 15% of the country's workforce. The country is considered a coffee origin to watch and has the potential to develop its reputation further.

In Nicaragua, coffee is classified into two grades: Strictly High Grown (SHG) and High Grown (HG).

The most common coffee-growing regions in Nicaragua include, Jinotega, Matagalpa, and Nueva Segovia.

The harvest period for coffee in Nicaragua is October - March with arrivals typically happening between April and July.