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Nicaraguan Coffee from the Pacific Region

All coffee are not created equal

Coffee was first introduced to Nicaragua in 1796 as a decorative plant. By 1824 it developed into an agricultural crop in the province of Carazo and later, in the province of Managua. Nicaragua’s first coffee cherries were planted on the Pacific’s plain mesa, presently known (la cuarta region) the fourth region, politically reference, these areas possess rich volcanic soils, a humid tropical forest climate, and lush vegetation, including a great variety of birds and great Ecosystem.The three primary geographic regions of Nicaragua are: the Pacific plains, central northern mountains and the Atlantic coastal lowlands, the rainy season begins in May and ends sometime in December. Coffee cherries are generally harvested from October through February.

Our Coffee History





We started reforestation and planting coffee the old tradition, shade grown and unique seed Caturra Arabica coffee, the same type my ancestors planted on their fields. . .Now I’m the fourth generation that own the land but the First generation that produce coffee, processing from the beginning to the end, from seedbed, planting, pulping, fermenting, drying, selecting, threshing, roasting and grinding, and the last but not least packing fresh coffee in each bag for your enjoyment, from our crop to your cup.

The Basics of Coffee Production


The two most important species of coffee are Coffea Arabica (Arabica coffee), which accounts for over 70% of world production, and Coffea Canephora (Robusta coffee). Arabica is grown throughout Latin America, including Nicaragua, in Central and East Africa, in India and to some extent Indonesia. Robusta is grown in west and Central Africa, South-East Asia and Brazil. Arabica coffee is considerably higher quality and value Coffee must be picked and dried, either by the dry or wet methods. These beans are known as green coffee. The dry method, also known as the natural method, requires little machinery. First the cherries are sorted and cleaned, often by hand, then laid out in the sun for up to four weeks. It is very important not to over-dry the cherries. The dried cherries are then stored in bulk before being taken to a mill for hulling, removing the outer shell of the cherry, sorting, grading and bagging.


Coffee culture and commerce in Nicaragua

Today coffee also supports the 45,334 families that own and operate small farms. These are important contributions in a country of six million with close to a 50% unemployment rate. Ninety five percent of Nicaragua’s coffee cultivation is considered “shade grown”. Farmers cultivate shade coffee under the canopy of native and exotic trees. These trees and the farmers’ management practices help sustain ecosystem services such as biodiversity, soil, and water conservation. As Nicaragua’s environment suffers high rates of deforestation, soil erosion and water contamination, the 108,000 hectares of coffee land become increasingly important for their production of environmental services.

An estimated 95% of Nicaragua’s coffee farmers are micro and small-scale producers. The family is the primary source of labor on these farms.

We can home deliver to all contiguous USA, approximate 10 business days.