Nicaragua grows most of its coffee in the northern highlands of Jinotega, Matagalpa and Nueva Segovia, often on large family estates under diverse shade. The country has a strong tradition of Bourbon and Caturra, alongside newer plantings of Pacamara and Geisha. Cups are typically balanced and sweet — chocolate and caramel with citrus and floral lift in the higher lots. Estates like Peñas Blancas have earned attention for standout Geisha and experimental processing.
Coffeesfrom Nicaragua
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Nicaraguan estates are often notably large and heavily shaded compared with neighboring origins.
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