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Nicaragua

Until the 1970s, Nicaragua was seen as one of the best Latin American coffee producers. Aseries of natural disasters and political problems led to its disappearance as a coffee exporter for many years. It’s only been in the past 10 years that Nicaraguan coffees have been reappearing in North America.

Only Arabica beans are grown in Nicaragua and almost all of it is grown at altitudes above 800 m / 2500 feet. Coffee grown at higher altitudes takes longer to mature, resulting in denser, more consistent and more flavourful beans.

 Surprisingly, Nicaraguan coffees are quite distinct from other Central American coffee beans. A typical Nicaraguan coffee is citrusy, bright and delicate - similar to some of the Ethiopian coffee beans Coffee blends - and very different from the full-bodied, rich and chocolatey beans we typically see in Central America. (There is tons of variability in coffee beans depending on the specific farm, coffee trees and how the beans are dried and roasted.
 Surprisingly, Nicaraguan coffees are quite distinct from other Central American coffee beans. A typical Nicaraguan coffee is citrusy, bright and delicate - similar to some of the Ethiopian coffee beans Coffee blends - and very different from the full-bodied, rich and chocolatey beans we typically see in Central America. (There is tons of variability in coffee beans depending on the specific farm, coffee trees and how the beans are dried and roasted.
One of the most favourited coffees around, the Nicaraguan organic coffee beans achieve a wonderfully satisfying and rich body allowing for the sweet creamy flavours to come through.
This is another all rounder coffee meaning it goes great in a long black and still retains all of the flavours in a milk based coffee too.

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