Nicaragua: The Land of Giants
Nicaraguan Coffee is a fascinating origin because it is famous for “Giant” beans and resilience.
The Nicaraguan Coffee Production at a Glance
Country: Nicaragua
World Ranking
12
Annual Production
2.8 – 3.2mil
60kgm Bags
Average Altitude
1100m – 1600m
Flavour Profile: Nougat, Milk Chocolate, Lemon Zest
Caffeine Strength of Bean Produced Low ⚡ Medium⚡⚡ High⚡⚡⚡ Extreme ⚡⚡⚡⚡
| Main Variety | 100% Arabica ⚡⚡ |
| Harvest Season | October – March |
| World Export Share | 2.5% |
| Region | Matagalpa, Jinotega, & Segovia |
| Body | Silky & Syrupy |
| Process | Washed, Honey, and Natural |
The History: Resilience and Recovery of Nicaraguan Coffee
Nicaragua’s coffee history is a story of survival. In the 1970s and 80s, the industry was nearly destroyed by civil war and a US trade embargo. However, in the late 90s, Nicaraguan farmers staged a “quality revolution.” Instead of competing with Brazil on volume, they focused on unique varieties and sustainable farming. Today, Nicaragua is one of the most respected origins for specialty coffee in Central America.
The Science: The “Elephant” Bean
Nicaragua is the world’s leading producer of Maragogype—affectionately known as the “Elephant Bean.”
The Bean: These are some of the largest coffee beans in the world. They are a natural mutation of the Typica variety and are prized for their rarity.
The Flavor: Nicaraguan coffee is known for being silky and clean. It often has a distinct “bright” acidity (like citrus) but is balanced by a very deep, syrupy chocolate sweetness.
The Species: Almost 100% Arabica.
How to Enjoy: The “Textured” Brew
Nicaragua is a favorite for those who love a “clean” cup that still feels substantial in the mouth.
Best Method: AeroPress. This method highlights the “syrupy” body of the Nicaraguan bean while preserving that zesty lemon acidity.
Cold Brew: Nicaragua’s natural chocolate and nougat sweetness makes it one of the absolute best origins for a smooth, non-bitter cold brew.
The Shade-Grown “Elephant”
“Nicaragua is a pioneer in ‘Shade-Grown’ certification. Most of their coffee is grown beneath the canopy of fruit trees (like bananas and cacao). For The Coffee Guide reader, this means the coffee isn’t just eco-friendly; the slower ripening process under the shade is what allows the ‘Elephant Beans’ to grow so large and develop their complex, sugary profile.
