Nicaragua is the largest country by extension of the Central American countries, but due to different political or climatic disasters such as the hurricane that devastated the country in 1998, it has not been able to flourish in terms of coffee production. Fortunately, it has started to come back and its coffees are among the best in the Cup of Excellence, recognized by the international coffee community.

The coffees of the Nueva Segovia region are the most sought after and coveted. This area brings together the perfect conditions for coffee bushes to grow – shade, fertile volcanic soil, altitude, and organized coffee growers who pay close attention to the cultivation process. Most Nicaraguan coffee grows under shade and its producers are known for consistently clean coffees with fruity and floral notes. The Dipilto mountain range where the Nueva Segovia region is located borders Honduras and is surrounded by farming communities with nothing more than a church, farms, and a few houses. Even so, several of the Cups of Excellence come from this area and surrounding areas.

The method used to process the grain is washed, after a careful and elaborate selection of the ripest cherries with a bright red. Once fermented, they are washed and dried for about two weeks until they reach the optimum point of humidity.

Nicaraguan coffees are characterized by not having an overwhelming intensity, with a medium soft body, a bright citric acidity, with notes of chocolate, vanilla, and caramel.

The recommended brewing method for this coffee is in a V60 filter, Chemex, or espresso.