Nicaraguan coffees have a wide range of flavor attributes. Some cup like Mexican coffees from Oaxaca, others have a more pronounced acidity. Some are mildly citrusy and bright, such as the coffees of Dipilto in Nueva Segovia department. The botanical cultivars utilized are traditional: Typica, some Bourbon and Maragogype dominate, along with Caturra and Pacas. There is some of the less desirable Catimor varietal, but many farms removed it after the "catimor craze" 10-20 years ago passed. Read more

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  1. Depulper at Buenos Aires' wet mill not too far from the farm

    Nicaragua Dipilto Monte Libano

  2. One final soak before moving to the drying patios and beds, Buenos Aires

    Nicaragua Jinotega Finca El Lino

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