Although Nicaraguan coffee accounts for only about 1% of world coffee production, it is nonetheless tasty. Nicaragua is increasingly improving its agricultural practices in order to offer a quality product with flavor profiles specific to each region.
Brought to the country by Catholic missionaries in 1790, coffee in Nicaragua really took off during the “Coffee Boom” between 1840 and 1940. During this century, coffee beans became the country's main export crop and changed forever its economy. The coffee farms are for the most part located on very small farms which cultivate coffee in a fairly artisanal way. More and more, these farms are recognized for the exemplary quality of their coffee, now exported everywhere, to the delight of epicureans.Nicaraguan coffees are unique, as each region has its own flavor profile. From sweet to chocolaty and floral aromas, Nicaraguan coffee has many surprises in store for you! In addition, the large amount of lakes and volcanoes in the country make the soil perfect for the growth of coffee trees.
At Café William, we have decided to introduce you to the Jinotega region, located in the northwest of the country. Cultivated at a very high altitude (from 1100 to 1700 m), the beans present a pleasant acidity on the palate, as well as aromas of berries and cocoa. Cooked to a medium roast, the coffee allows for a nice balanced cup, not too bitter, nor too acidic.
Enjoy your cup, and have a good trip to Nicaragua!Fruity, Tasty, Distinguished
What is a Select Harvest collection by Café William? It is a coffee from a small batch of a unique and sought after origin that comes from direct trade.
To find out more, read our blog!