It's hard to say there is one defining characteristic of Nicaraguan coffee. Some have the balance and "crowd appeal" of Mexican coffees from Oaxaca. Some have supremely balanced milk chocolate roast tones: The coffees of Matagalpa come to mind. Others can have a more striking acidity. Some are mildly citrusy and light bodied, such as the coffees of Nueva Segovia, Ocotal, and Dipilto.
The botanical cultivars utilized are usually old, traditional selections: Typica, some Bourbon, and Maragogype dominate, along with Caturra and Pacas.
Increasingly we see more range in coffee varieties planted in Nicaragua. The Java cultivar has unique flavors and aromatics in particular, and large bean types like Maragogype and to a lesser extent Pacamara have been popular here for decades.
And there are many small farms and mills experimenting with coffee processing techniques. We will at times offer the best of these, including honey, long-fermentation experiments, types of dry-process, etc. But others produce harsh fruitiness with tastes of acetic acid/vinegar or alcohol. You won't find those offered here!
There are photos, videos, and extended Nicaragua coffee descriptions in the SM Coffee Library!
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